*  Exported from  MasterCook  *

             Baked Chicken Breasts With Almond Sauce <R T>

Recipe By     : [email protected] (Pam & KerryAnn Cobb)
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken/Turkey                   Eat-Lf Mailing List
               Low Fat                          Main Dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
<[email protected]>


                  - - - - - - - - - - - - - - - - - -

NOTES : Cal  155.4
Fat  4.6g
Carb  2.2g
Fib  0.5g
Pro  20.9g
Sod  123mg
CFF  30.8%

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.