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Baked Chicken Breasts with Almond Sauce

 

58

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

4 each chicken breast halves, boneless, skinless
1 x garlic salt
to taste
*
cup butter
melted
1 tablespoon paprika
1 tablespoon lemon juice
ounce mushrooms, canned
stems and pieces
½ teaspoon worcestershire sauce
¼ cup sherry
*
1 teaspoon almonds
slivered
1 teaspoon almond extract
*

Directions

Salt both sides of chicken breast halves with garlic salt.

Dip in melted butter to which paprika and lemon juice has been added.

Place in shallow baking dish.

Bake for 30 minutes at 350℉ (180℃).

Mix remaining ingredients listed and spoon over chicken breasts.

Sprinkle with slivered almonds and continue baking for 30 additional minutes.

Remove chicken; thicken sauce with 2 tablespoons flour and stir in ¼ cup fat free sour cream (I did not include these in the counts since I didn't use them - Reggie).

Serve chicken breasts over rice.

*You can use boneless breasts and cut the cooking time to 15 minutes, add other ingredients and cook another 15 minutes, then thicken sauce and serve over rice.

The counts will be lower if you serve this over rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 20042% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 115mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 1g 3%
Sugars g
Protein 54g
Vitamin A 20% Vitamin C 5%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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