Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 77.1
- Total Fat: 2.5 g
- Cholesterol: 17.0 mg
- Sodium: 27.3 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.2 g
- Protein: 7.9 g
View full nutritional breakdown of Almond Spiced Chicken calories by ingredient
Almond Spiced Chicken
Submitted by: MRSNIXNumber of Servings: 8
Ingredients
-
1 tsp unsalted butter
1/4 cup sliced almonds
2 tsp curry powder, divided
1 cup chopped apples, unpeeled
1/2 cup fresh chopped onion
1/2 cup (fresh) mushroom slices
1 tbsp white all purpose flour
1 pkg Herb Ox No Sodium Chicken broth + 1 cup boiling water
1/2 cup fat free milk
1 tbsp fresh lemon juice
3 chicken breasts (no skin, precooked), diced
Directions
Season chicken breast with black pepper & salt (if desired). Bake 20 minutes in oven at 350 degrees.
In a large skillet, melt margarine over medium heat. Add almonds and cook for about 10 minutes, or until they are golden brown. Stir often.
Sprinkle with 1 tsp of curry powder and toss to coat. Remove and drain almonds on paper towels. Set aside.
Prepare Herb Ox packet in 1 cup boiling water.
Saute the apple, onion, and mushrooms in the same skillet for 5 minutes. Sitr in the remaining 1 tsp of curry powder, 1/2 cup of milk, and 1 tbsp lemon juice.
Stir in remaining 1 tsp of curry powder and 1 tbsp flour. Stirring frequently, cook over low heat for 2 minutes.
Add chicken broth to the skillet.
Continue to cook over low heat until mixture has become smooth. Stir constantly until thickened, about 5 minutes.
Remove from heat and dice chicken. Add chicken & heat through.
Serve over Lundberg Countrywild Rice (not inlcuded in nutrition calculations.)
Adapted from a recipe on dLife.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSNIX.
In a large skillet, melt margarine over medium heat. Add almonds and cook for about 10 minutes, or until they are golden brown. Stir often.
Sprinkle with 1 tsp of curry powder and toss to coat. Remove and drain almonds on paper towels. Set aside.
Prepare Herb Ox packet in 1 cup boiling water.
Saute the apple, onion, and mushrooms in the same skillet for 5 minutes. Sitr in the remaining 1 tsp of curry powder, 1/2 cup of milk, and 1 tbsp lemon juice.
Stir in remaining 1 tsp of curry powder and 1 tbsp flour. Stirring frequently, cook over low heat for 2 minutes.
Add chicken broth to the skillet.
Continue to cook over low heat until mixture has become smooth. Stir constantly until thickened, about 5 minutes.
Remove from heat and dice chicken. Add chicken & heat through.
Serve over Lundberg Countrywild Rice (not inlcuded in nutrition calculations.)
Adapted from a recipe on dLife.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSNIX.
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