Side Pannel
Orange Cognac Chicken
Ingredients List
- 4 Boneless chicken breasts
- 2 tb Olive oil
- 1 Onion; thinly sliced
- 1/2 ts Rosemary
- 1/2 ts Marjoram
- 1/2 c Dry red wine
- 1 Clove garlic; minced
- 1/2 lb Fresh mushrooms; quartered
- 14 1/2 oz Stewed tomatoes
- 1 Green bell pepper; cut into
- -strips
- 2 tb Cognac
- 2 ts Cornstarch
- 1/4 ts Grated orange peel
- 1/2 c Whole natural almonds;
- -toasted *
- 1/4 c Chopped parsley
Directions
Brown chicken in olive oil in large frying pan over medium heat. Remove
from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes,
until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook,
covered, 5 minutes. Stir in green bell pepper and top with reserved chicken
breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove
chicken breasts and keep warm. Mix together cognac and cornstarch; stir
into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir
in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over
chicken to serve.
Servings: 4
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER PORTION: 593 Calories; 36 g Fat; 71 mg Cholesterol; 313 mg Sodium; 22
g Carbohydrate; 6 g Fiber; 39 g Protein.)
from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes,
until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook,
covered, 5 minutes. Stir in green bell pepper and top with reserved chicken
breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove
chicken breasts and keep warm. Mix together cognac and cornstarch; stir
into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir
in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over
chicken to serve.
Servings: 4
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER PORTION: 593 Calories; 36 g Fat; 71 mg Cholesterol; 313 mg Sodium; 22
g Carbohydrate; 6 g Fiber; 39 g Protein.)
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