Anniversaries and a chicken dish…..how random?
May 20, 2010 § 2 Comments
In honor of our 5th Anniversary, which is this Saturday, May 22nd, I decided to post one of my favorite “for two” recipes…..
So I am not staying home to cook on our 5th Anniversary. I didn’t cook on our wedding day, so I figure I get a pass….. We are, however, going to dinner with my parents, who will be celebrating their 45th Anniversary (how rare is that these days?) and our very good friends and next door neighbors. We are going to out little hidden gem here in town that we discovered during our last “date night”. It is Le Gourmet Bistro and I can hardly wait. I know that my little chicken dish cannot touch the talent and taste explosion that Chef Nadir’s cuisine will surely provide. But, enjoy it nonetheless…….Brown sugar and balsamic vinegar lend a sweet and subtly tangy flavor to this tender almond-crusted chicken dish.
- 1/2 cup ground almonds
- 1/4 cup all-purpose flour
- 2 eggs
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons canola oil
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk eggs. Flatten chicken to 1/4-in. thickness. Dip chicken in eggs; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear.
- Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken. Yield: 4 servings.
Cooking for 2: Balsamic Almond Chicken for 2
Nutrition Facts: 1 chicken breast with 2-1/2 tablespoons sauce (calculated without rice) equals 339 calories, 18 g fat (2 g saturated fat), 169 mg cholesterol, 216 mg sodium, 14 g carbohydrate, 2 g fiber, 29 g protein.