Lemon Chicken With Almonds

Lemon Chicken With Almonds Recipe

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Lynnda Cloutier


A refreshing chicken dish from The Four Course 400 Calorie Meal Cookbook


★★★★★ 1 vote



  • ·
    4 skinless, boneless chicken breast halves, 4 oz. each
  • ·
    3 tbsp flour
  • ·
    3 tbsp low calorie margarine
  • ·
    1 tbsp olive oil
  • ·
    1 medium garlic cloves, minced
  • ·
    ½ cup chopped scallion
  • ·
    1 cup water
  • ·
    1 tbsp chicken bouillon granules
  • ·
    1 tbsp fresh lemon juice
  • ·
    ½ tbsp grated lemon zest
  • ·
    2 tbsp chopped fresh parsley
  • ·
    2 t. sliced almonds, toasted

How to Make Lemon Chicken With Almonds


  1. Preheat oven to 350. Flatten each chicken breast to 1/4 inch thickness. Using a sifter, coat each piece with flour. (To flatten chicken, put one breast half between two sheets of wax paper and pound with a meat mallet, rolling pin or heavy bottomed pan, being careful not to tear chicken.) Heat 2 T. margarine, the olive oil and garlic in nonstick skillet. Add chicken and cook over medium high heat for 2 to 3 minutes on each side or until golden. brown. Transfer chicken to a baking dish and place in oven. Bake for 8 to 10 minutes or until chicken is cooked through. While chicken is baking add remaining tablespoon margarine and scallion to skillet and sauté over medium heat until scallion is slightly translucent, 2 to 3 minutes. Add water, bouillon granules, lemon juice and lemon zest. Bring mixture to a boil. Scrap sides of skillet occasionally. Simmer until sauce has thickened slightly, about 5 minutes. Pour sauce over chicken pieces. Garnish with parsley and almonds, Serves 4

    To toast almonds simply cook them under broiler until pieces begin to brown, watching carefully to prevent burning.

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About Lemon Chicken With Almonds

Course/Dish: Chicken

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