Orange cognac chicken

Yield: 4 Servings

Measure 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

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

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