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How To make Baked Chicken Breasts with Almond Sauce
4 Skinless Boneless Chicken Breast Halves
*Note
Garlic Salt :
To Taste 1/8 C Icbinb-Light Melted, **Note
1 Tbsp Paprika
1 Tbsp Lemon Juice
1/3 Oz Canned Mushrooms :
Stems And Pcs
1/2 Tsp Worcestershire Sauce
1/4 C Sherry ***Note
1 Tsp Slivered Almonds :
****Note
1 Tsp Almond Extract -- ****Note
*NOTE: Original recipe used 4 whole chicken breasts **NOTE: Original recipe used 1/4 C melted butter ***NOTE: You can use nonfat chicken broth instead of the sherry ****NOTE: Original recipe used 1/4 C slivered almonds. ****NOTE: The original recipe did not use any almond extract...I used it to give it more of an almond flavor since I had cut out so much of the slivered almonds. I absolutely could not get the CFF any lower with the slivered almonds left in the recipe.
Salt both sides of chicken breast halves with garlic salt. Dip in melted butter to which paprika and lemon juice has been added. Place in shallow baking dish. Bake for 30 minutes at 350 deg F. Mix remaining ingredients listed and spoon over chicken breasts. Sprinkle with slivered almonds and continue baking for 30 additional minutes. Remove chicken; thicken sauce with 2 Tbsps. flour and stir in 1/4 cup fat free sour cream (I did not include these in the counts since I didn't use them - Reggie). Serve chicken breasts over rice.
*You can use boneless breasts and cut the cooking time to 15 minutes, add other ingredients and cook another 15 minutes, then thicken sauce and serve over rice.
The counts will be lower if you serve this over rice.
It is wonderful!! Very moist and has a great flavor.
This was originally posted to EAT-L mailing list. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
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INGREDIENTS
4 lbs chicken thighs (bone in)
1 1/2 lbs baby potatoes
2 medium onions
1 large lemon
8 oz chicken broth
CHICKEN SEASONING RUB
1/2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp lemon pepper
1 tsp salt (or seasoning salt)
CREAM SAUCE
1 tbls butter
5 to 6 cloves minced fresh garlic
1/2 tsp dried parsley
1/4 tsp dried dill
8 oz chicken broth
1/4 cup lemon juice (fresh squeezed for best results)
16 oz heavy cream (full fat cream)
BAKING SHEETS USED IN VIDEO
****TIPS****
● Be sure to pat dry chicken before seasoning to ensure good browning
●Marinate for at least 30 minutes
●Brown in preheated pan for five minutes on EACH SIDE
●Bake @ 400 degrees Fahrenheit for 45 to 50 minutes
until chicken is cooked through and potatoes are tender
●COOK TIME MAY VARY
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2 boneless chicken breast (6 ounces each)
2 teaspoon avocado oil
Garlic powder
Smoked paprika
Salt and pepper to taste
DIRECTIONS:
Remove the chicken breasts from the fridge and allow them to sit at room temperature for 20-30 minutes before cooking. The closer to room temperature that they are, the better.
Preheat oven to 450ºF
Lay the chicken breasts between two pieces of saran wrap or wax paper and gently pound with a meat mallet*, starting from the center and pounded towards the edges. The goal is to create a chicken breast that is uniform in thickness so that it cooks evenly.
Place chicken breasts on a rimmed baking sheet a drizzle each side with avocado oil and season liberally with salt, pepper, garlic powder, and smoked paprika.
Bake for 15 minutes or until the chicken has reached an internal temperature of 160 degrees.
Rest the chicken for 10 minutes so the juices can settle and the internal temperature rises up to 165 degrees. Serve and enjoy.
NUTRIENTS PER SERVING: Calories 205 | Total Fat 8.4g | Saturated Fat 1.3g | Cholesterol 97mg | Sodium: 620mg | Carbohydrate 0g | Dietary Fiber 0g | Sugars 0g | Protein 34.5g
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6 boneless skinless chicken thighs
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0:00 Intro
0:15 Ingredients and Prep
1:57 Cook The Chicken
3:59 Sauté And Cream Sauce
7:41 Pasta
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2 lbs boneless skinless chicken breast
16 oz baby Bella mushrooms
4 Tbsp unsalted butter
half of a small onion
3 cloves garlic minced
salt and pepper to taste
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
1 Tbsp fresh parsley
1 Tbsp fresh chives
3 cups (24 oz) heavy cream
2 oz grated parmesan cheese
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1 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 to 1/2 tsp salt
VINAIGRETTE
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2 tsp Dijon mustard
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2 tbsp olive oil
salt and pepper to taste
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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