Post by JJ Judkins on Apr 29, 2010 18:32:50 GMT -6
* Exported from MasterCook *
Chicken Almendrado
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken / Poultry Main Dish
Tex-Mex Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion -- Chopped, 1 Medium
2 T Margarine Or Butter
1 T Vegetable Oil
1 c Chicken Broth
1/4 c Almonds -- Slivered
1 T Red Chiles -- Ground
1 t Vinegar
1/2 t Sugar
1/2 t Cinnamon -- Ground
4 Chicken Breast Halves -- *
1 Almonds -- Slivered
* Chicken Breasts Halves should be boneless.
Cook and stir onion in margarine and oil in a 10-inch skillet, until
tender. Stir in broth, 1/4 cup of almonds, the ground red chiles,
vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer,
uncovered, for 10 minutes. Spoon mixture into a blender container, cover
and blend on low speed until smooth, about 1 minute. Return sauce to
skillet. Dip chicken breasts into the sauce to coat both sides. Place
skin sides up in a single layer in the skillet. Heat to boiling and then
reduce the heat, cover and simmer until done, about 45 minutes. Serve
sauce over chicken and sprinkle with the remaining slivered almonds.
recipesource.com
Source:
"Imported to Master Cook by JJ"
S(More Recipes found at:):
"http://moonrunner.proboards.com/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1530 Calories; 137g Fat (78.9% calories from fat); 41g Protein; 42g Carbohydrate; 6g Dietary Fiber; 217mg Cholesterol; 758mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 24 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Almendrado
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken / Poultry Main Dish
Tex-Mex Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion -- Chopped, 1 Medium
2 T Margarine Or Butter
1 T Vegetable Oil
1 c Chicken Broth
1/4 c Almonds -- Slivered
1 T Red Chiles -- Ground
1 t Vinegar
1/2 t Sugar
1/2 t Cinnamon -- Ground
4 Chicken Breast Halves -- *
1 Almonds -- Slivered
* Chicken Breasts Halves should be boneless.
Cook and stir onion in margarine and oil in a 10-inch skillet, until
tender. Stir in broth, 1/4 cup of almonds, the ground red chiles,
vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer,
uncovered, for 10 minutes. Spoon mixture into a blender container, cover
and blend on low speed until smooth, about 1 minute. Return sauce to
skillet. Dip chicken breasts into the sauce to coat both sides. Place
skin sides up in a single layer in the skillet. Heat to boiling and then
reduce the heat, cover and simmer until done, about 45 minutes. Serve
sauce over chicken and sprinkle with the remaining slivered almonds.
recipesource.com
Source:
"Imported to Master Cook by JJ"
S(More Recipes found at:):
"http://moonrunner.proboards.com/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1530 Calories; 137g Fat (78.9% calories from fat); 41g Protein; 42g Carbohydrate; 6g Dietary Fiber; 217mg Cholesterol; 758mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 24 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0