Chicken Almonds And Pearl Onions
|Pearl onions||1 Cup (16 tbs) (250 Milliliter)|
|Butter||1 Tablespoon (15 Milliliter)|
|Vegetable oil||1 Tablespoon (15 Milliliter)|
|Lemon rind strip||1|
|Packed brown sugar||1⁄2 Teaspoon (2 Milliliter)|
|Chicken breasts||3⁄4 Pound (375 Gram)|
|Blanched whole almonds||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Chicken stock||1⁄2 Cup (8 tbs) (125 Milliliter)|
Cover pearl onions with boiling water; let stand for 2 minutes.
Drain and slip off skins; make small slit in root ends.
In skillet, melt butter with oil over medium heat; add onions and lemon rind.
Sprinkle with sugar; cover and cook for 3 minutes.
Meanwhile, slice chicken across the grain into 1 inch (2.5 cm) wide strips.
Increase heat to high; remove and discard lemon rind.
Add chicken and almonds; cook, stirring, for 2 minutes or until onions and almonds Stir in stock, scraping up any browned bits in skillet.
Add nutmeg, and salt and pepper to taste.
Reduce heat to low; cook, covered, for 2 to 3 minutes or until onions are tender crisp and chicken is no longer pink inside.