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.
Serving size: Complete recipe
Calories 1028 Calories from Fat 447
% Daily Value*
Total Fat 51 g79.2%
Saturated Fat 12.7 g63.7%
Trans Fat 0.1 g
Cholesterol 233.2 mg77.7%
Sodium 844.6 mg35.2%
Total Carbohydrates 50 g16.6%
Dietary Fiber 5 g20%
Sugars 15.2 g
Protein 93 g185.4%
Vitamin A 9.2% Vitamin C 38.1%
Calcium 19.6% Iron 23.2%
*Based on a 2000 Calorie diet