Friday, January 16, 2009

Simply Deelish!

I can't say enough about this scrumptious, heart healthy chicken dish. I love it and it's super simple to make, even on a weeknight. How can a recipe not be good if it's hazelnut liqueur, almonds, garlic, onions, half and half and margarine?


Chicken Frangelico
Serves: 4 / Preparation time: 10 minutes / Total time: 20 minutes

3 tablespoons trans fat-free margarine, divided
1/4 cup all-purpose flour
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/8 teaspoon ground black pepper
1/4 cup diced onion
1 clove minced garlic
1/4 cup Frangelico (hazelnut-flavored liqueur)
1 cup fat-free half-and-half (such as Land O' Lakes)
2 teaspoons cornstarch
4 (4 ounces each) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons slivered almonds, toasted

In a large skillet, heat 2 tablespoons margarine over medium-high heat until it melts. In a shallow dish or pie plate, combine the flour, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Coat chicken breasts in flour mixture and sauté in margarine, turning until golden brown on each side and cooked through. Remove the chicken to a platter and keep warm.

Add the remaining tablespoon of margarine to the skillet along with the onion and garlic. Sauté 3 to 5 minutes, scraping up any browned bits on the bottom of the pan. Add the Frangelico and continue to sauté an additional 3 to 5 minutes.

In a small bowl or measuring cup, combine the half-and-half and cornstarch. Reduce heat to medium low and gradually add the half-and-half mixture to the skillet. Allow the sauce to thicken. Pour the sauce over the chicken, top with toasted almonds and serve. Serve with brown rice, couscous or no-yolk egg noodles.

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