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Ingredients
- 4 x Boneless, skinless chicken breast halves
- Â Â All purpose flour, for coating
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Sliced shallots
- 1/4 c. Whole blanched almonds
- Â Â Salt and pepper
- 4 sm Spri fresh thyme
- 1 c. Chicken Mushroom stock, (or possibly canned broth)
- 2 med To small navel oranges, peeled and pith removed, cut into segments
Directions
- Coat the chicken in flour; shake off excess. Heat the oil in a 12inch skillet over medium heat, and brown the chicken, turning. When the second side is almost brown, scatter the shallots & almonds around the chicken pcs, and saute/fry (but do not brown) about 2 min, stirring frequently. Salt & pepper the chicken. Put a sprig of thyme on each chicken piece. Add in the stock and braise chicken, with cover slightly ajar, till it's cooked through, about 15 min. If necessary, add in more stock.
- Add in the oranges, & cook just long sufficient to hot them in the pan juices. Divide the chicken, oranges, & nuts among 4 dinner plates, and serve at once. Enjoy! Makes 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 283g | |
| Calories 678 | |
| Calories from Fat 413 | 61% |
| Total Fat 47.67g | 60% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 135mg | 6% |
| Potassium 838mg | 24% |
| Total Carbs 13.14g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.8g | 1% |
| Protein 51.46g | 82% |
