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Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. Virginia Anthony of Jacksonville, Florida says, “I created the recipe many years ago for a contest, and it won the Grand Prize! It’s easy to make and comes off as very elegant.”
This recipe is:
Healthy
Nutritional Facts 1 chicken breast half with 1/4 cup spinach and 2 tablespoons sauce equals 349 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 476 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Almond Chicken & Strawberry-Balsamic Sauce in Healthy Cooking April/May 2009, p59
Shallot SubstitutionsShallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 31, 2012 by Wheezy37
I couldn't find the bread, so I just crumbled up some regular bread and used that.It was delicious, it's my new favorite way to have chicken. I had to work hard to save it for leftovers, but I was glad I did so I could have it again the next day. It's good cold too!
I couldn't find the bread, so I just crumbled up some regular bread and used that.
It was delicious, it's my new favorite way to have chicken. I had to work hard to save it for leftovers, but I was glad I did so I could have it again the next day. It's good cold too!
Reviewed on Nov. 23, 2011 by Juliev320
I used marionberry jam instead and it was marvelous. Will definitely make again
Reviewed on Nov. 20, 2011 by kyrajane
We ABSOLUTELY loved this. I halved it, but made the same amount of sauce...So glad I did because it was just enough. I used onions instead of shallots. Was amazing, and I can't wait to make it again!
Reviewed on Aug. 15, 2011 by lucky482
This was so yummy.Instead of using strawberry preserves since I had just gone strawberry picking a few weeks ago, I substituted a reduction sauce using 1 1/2 c Frozen Strawberries (Sliced and Thawed), 1/2 c Sugar, 1 Tbsp Lime Juice and cooked it at medium heat until it thickened about 10 minutes. The fresh flavor made it that much more yummy. Everyone was finger-licking the sauce from their plate.Will definitely make this again. It was a hit.
This was so yummy.
Instead of using strawberry preserves since I had just gone strawberry picking a few weeks ago, I substituted a reduction sauce using 1 1/2 c Frozen Strawberries (Sliced and Thawed), 1/2 c Sugar, 1 Tbsp Lime Juice and cooked it at medium heat until it thickened about 10 minutes. The fresh flavor made it that much more yummy. Everyone was finger-licking the sauce from their plate.
Will definitely make this again. It was a hit.
Reviewed on Jun. 25, 2011 by MerrySampler
This was easy and delicious! My husband raved and asked me to make it again.
Reviewed on May. 17, 2011 by cathwhy
The recipe was delicious. My only problem was that the almonds wanted to burn before the chicken was cooked. I finally put the chicken in the oven and baked it.
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