Orange cognac chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless chicken breasts | |
| 2 | tablespoons | Olive oil |
| 1 | Onion; thinly sliced | |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Marjoram |
| ½ | cup | Dry red wine |
| 1 | Clove garlic; minced | |
| ½ | pounds | Fresh mushrooms; quartered |
| 14½ | ounce | Stewed tomatoes |
| 1 | Green bell pepper; cut into strips | |
| 2 | tablespoons | Cognac |
| 2 | teaspoons | Cornstarch |
| ¼ | teaspoon | Grated orange peel |
| ½ | cup | Whole natural almonds; toasted * |
| ¼ | cup | Chopped parsley |
Directions
Brown chicken in olive oil in large frying pan over medium heat. Remove from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes, until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook, covered, 5 minutes. Stir in green bell pepper and top with reserved chicken breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove chicken breasts and keep warm. Mix together cognac and cornstarch; stir into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over chicken to serve.
Servings: 4
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
(PER PORTION: 593 Calories; 36 g Fat; 71 mg Cholesterol; 313 mg Sodium; 22 g Carbohydrate; 6 g Fiber; 39 g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998