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Tangy Almond Chicken Recipe

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With its appealing presentation, this scrumptious chicken dish will wow them at your next gathering. "This is a very attractive entree to serve, and the sauce is delectable!" says Michelle Krzmarzick of Torrance, California.

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Tangy Almond Chicken Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1 jar (12 ounces) currant jelly
1/2 cup prepared mustard
1/2 cup slivered almonds, toasted
3 tablespoons brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

Directions

In a large skillet, brown chicken in butter for 4 minutes on each side. Remove and keep warm. Add the remaining ingredients to the skillet. Cook and stir until jelly is melted and mixture is smooth, about 2 minutes. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 305 calories, 11 g fat (4 g saturated fat), 26 mg cholesterol, 294 mg sodium, 47 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Tangy Almond Chicken in Quick Cooking May/June 2005, p9

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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