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    You are in: Home / Recipes / Cheater's Chicken Meuniere With Almonds Recipe
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    Cheater's Chicken Meuniere With Almonds

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    kit in NO's Note:

    Weekly cooking for my mother was becoming mundane, so I branched out to something new. I had no trout, nor did I have time to follow the Brown sauce recipe from Commander's Palace. This is the yummy result.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      The sauce:.
    2. 2
      Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
    3. 3
      Add wine to gravy and cook 2 minutes over low heat.
    4. 4
      Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
    5. 5
      Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
    6. 6
      This makes enough sauce for several uses.
    7. 7
      The almonds:.
    8. 8
      Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
    9. 9
      The chicken:.
    10. 10
      Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
    11. 11
      Combine flour, salt, and pepper on a plate.
    12. 12
      Heat the remaining butter and the olive oil into a large skillet until hot.
    13. 13
      Dredge chicken into flour mixture to coat.
    14. 14
      Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
    15. 15
      Drain chicken on paper towels to absorb excess oil.
    16. 16
      Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
    17. 17
      Serve immediately.

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    Nutritional Facts for Cheater's Chicken Meuniere With Almonds

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 783.5
     
    Calories from Fat 507
    64%
    Total Fat 56.3 g
    86%
    Saturated Fat 24.6 g
    123%
    Cholesterol 157.6 mg
    52%
    Sodium 806.1 mg
    33%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 3.1 g
    12%
    Sugars 1.4 g
    5%
    Protein 34.6 g
    69%

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