Chicken With White Wine & Almonds
This chicken has a tangy white wine sauce that's classic French, and the toasty almonds round out the flavor.
4 boneless skinless chicken breasts
Salt and pepper
1 tablespoon all-purpose flour
3 tablespoons olive oil
1 cup diced white onion
2 cloves garlic, minced
2 cups dry white wine
1/2 teaspoon chopped fresh tarragon, plus sprigs for garnish
3/4 cup slivered almonds, roasted
Season chicken breasts well with salt and pepper. Place flour on a plate, and dredge each chicken breast in it. Heat olive oil in a large skillet, and add chicken. Brown well on both sides, using medium heat covering with a splatter screen or lid to prevent splatters. Remove chicken and set aside. Turn heat to medium low. Add onion and garlic and sauté until onion is translucent. Return chicken to pan and add wine. Turn heat to high and let wine reduce by half. Stir in chopped tarragon. Divide chicken breasts among 4 plates and top with sauce. Sprinkle with almonds, garnish with tarragon sprigs, and serve.
Calories 378; Fat 22 g; Sat Fat 3.0 g; Mono Fat ; Poly Fat 3.6 g ; Protein 31 g; Carb 10 g ; Fiber 3 g; Cholesterol 72 mg; Sodium 555 mg; Calcium 81 mg; Potassium 459 mg; Vitamin E 6.2 mg*;