Almond Honey Chicken
November 17, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Nuts/Seeds, Almond, Fruit, Raisin, North American, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Stove Top, Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Wine, Boneless Pieces, Kosher Meat more
"Out of an old Weight Watchers magazine. It had 6 points on the old program. I made this with regular raisins...but I'm sure the golden would give the recipe a more nicer presentation."
- Serving Size: 1 (231 g)
- Calories 336.5
- Total Fat - 6.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 102.2 mg
- Sodium - 643.2 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 0.9 g
- Sugars - 25.4 g
- Protein - 37.9 g
- Calcium - 36.9 mg
- Iron - 1.9 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Combine 2 tablespoons honey, 1 teaspoon oil, and vinegar in a medium bowl; stir well.
Add chicken, stirring to coat.
Cover and marinate in refrigerator 15 minutes, stirring occasionally.
Combine remaining 1 tablespoon honey, chicken broth, and next 4 ingredients in a small bowl, stir well, and set aside.
Remove chicken from bowl, and discard marinade.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add garlic; saute' 30 seconds.
Reduce heat to medium; add chicken, and cook 2 minutes on each side.
Add chicken broth mixture; cover and cook 6 minutes or until chicken is done.
Place chicken breasts on individual plates; set aside, and keep warm.
Bring broth mixture to a boil; stir in 1/4 cup almonds, and cook 4 minutes.
Spoon sauce evenly over each chicken breast.
Garnish with green onions if desired.
Tips & Variations
No special items needed.