November 17, 2015
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
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"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."
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.
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I loved this chicken! I had two really large breasts that equaled the weight called for. Increased the cooking time a bit to accommodate that. I also reduced the sauce a bit longer. Turned out delicious! Thanks for sharing....made for FYC Tag game.