Maple Almond Chicken
By The Canadian Living Test Kitchen
Serve with Steamed Cabbage Wedges — Rice Pilaf.
Servings: 4
Ingredients:
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) dried rosemary, crushed
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
2 tbsp (25 mL) butter
1 cup (250 mL) chicken stock
8 carrots, sliced diagonally
2 tbsp (25 mL) maple syrup
2 tsp (10 mL) cider vinegar
1/3 cup (75 mL) sliced almonds, toasted
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In resealable plastic bag or on plate, combine flour, rosemary, salt and pepper; add chicken and shake or turn to coat. Reserve any remaining flour mixture.
In large shallow Dutch oven, melt butter over medium heat; brown chicken, about 6 minutes per side. Transfer to plate.
Add reserved flour mixture to pan; cook, stirring, for 1 minute. Gradually whisk in stock. Add carrots, maple syrup and vinegar; bring to boil. Reduce heat, cover and simmer for 6 minutes.
Return chicken to pan; cook over medium heat, covered, until no longer pink inside and almost no liquid remains, 2 to 4 minutes. Stir in almonds and parsley.
By The Canadian Living Test Kitchen
Serve with Steamed Cabbage Wedges — Rice Pilaf.
Servings: 4
Ingredients:
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) dried rosemary, crushed
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
2 tbsp (25 mL) butter
1 cup (250 mL) chicken stock
8 carrots, sliced diagonally
2 tbsp (25 mL) maple syrup
2 tsp (10 mL) cider vinegar
1/3 cup (75 mL) sliced almonds, toasted
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In resealable plastic bag or on plate, combine flour, rosemary, salt and pepper; add chicken and shake or turn to coat. Reserve any remaining flour mixture.
In large shallow Dutch oven, melt butter over medium heat; brown chicken, about 6 minutes per side. Transfer to plate.
Add reserved flour mixture to pan; cook, stirring, for 1 minute. Gradually whisk in stock. Add carrots, maple syrup and vinegar; bring to boil. Reduce heat, cover and simmer for 6 minutes.
Return chicken to pan; cook over medium heat, covered, until no longer pink inside and almost no liquid remains, 2 to 4 minutes. Stir in almonds and parsley.