Chicken amandine is a classic French dish consisting of chicken breasts pan-fried in butter and finished with a lemon-butter sauce. The dish is often served with rice or potatoes and green beans.
ON WAXED PAPER MIX FLOUR, SALT AND PEPPER.
USE TO COAT CHICKEN BREASTS.
INA 10 INCH SKILLET, OVER MEDIUM HIGH HEAT, IN 1 TABLESPOON HOT BUTTER, COOKCHICKEN FOR 10 MINUTES OR UNTIL BROWNED AND FORK TENDER.
REMOVE CHICKEN TOSERVING PLATTER.
IN THE SAME SKILLET OVER MEDIUM HEAT, IN 1 MORETABLESPOON OF BUTTER, COOK ALMONDS UNTIL LIGHTLY BROWNED.
STIR IN LEMONJUICE.
SPOON OVER CHICKEN.
GARNISH WITH PARSLEY SPRIGS.
MAKES 4 SERVING,EACH ABOUT 230 CALORIES, 11 g FAT, 65 mg CHOLESTEROL (80 WITH BUTTER)415 mg SODIUM.
Ingredients
Directions
ON WAXED PAPER MIX FLOUR, SALT AND PEPPER.
USE TO COAT CHICKEN BREASTS.
INA 10 INCH SKILLET, OVER MEDIUM HIGH HEAT, IN 1 TABLESPOON HOT BUTTER, COOKCHICKEN FOR 10 MINUTES OR UNTIL BROWNED AND FORK TENDER.
REMOVE CHICKEN TOSERVING PLATTER.
IN THE SAME SKILLET OVER MEDIUM HEAT, IN 1 MORETABLESPOON OF BUTTER, COOK ALMONDS UNTIL LIGHTLY BROWNED.
STIR IN LEMONJUICE.
SPOON OVER CHICKEN.
GARNISH WITH PARSLEY SPRIGS.
MAKES 4 SERVING,EACH ABOUT 230 CALORIES, 11 g FAT, 65 mg CHOLESTEROL (80 WITH BUTTER)415 mg SODIUM.
