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4
medium skinless, boneless chicken breast halves (about 1-pound total)
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1/4
cup all-purpose flour
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1/4
teaspoon salt
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1/8
teaspoon ground red pepper
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1
tablespoon olive oil
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1
tablespoon butter or margarine
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3
medium nectarines, cut into thin wedges
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3
tablespoons brandy
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1
tablespoon lemon juice
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2
tablespoons water
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2
tablespoons sliced almonds, toasted
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Fresh oregano sprigs (optional)
1. Place each chicken piece between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Combine flour, salt, and red pepper. Coat chicken pieces with flour mixture.
2. Heat olive oil and butter or margarine in a large skillet over medium heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove skillet from heat. Transfer chicken to a serving platter; cover and keep warm. Add nectarines, brandy, lemon juice, and water to the skillet. Return to heat and cook for 1 minute, stirring gently.
3. To serve, spoon fruit mixture over chicken. Sprinkle with almonds. Garnish with oregano, if desired. Makes 4 servings.
- Tip Menu Suggestion:Make it a meal with savory herbed muffins and raspberry sorbet.
- Servings Per Recipe 4,
- Calories 303,
- Protein (gm) 24,
- Carbohydrate (gm) 19,
- Fat, total (gm) 12,
- Cholesterol (mg) 67,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 486,
- Vitamin C (mg) 7,
- Sodium (mg) 217,
- Percent Daily Values are based on a 2,000 calorie diet
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