Sauteed Chicken with Brandied Fruit and Almonds

Ground red pepper adds just the right amount of heat to these scaloppine-style chicken breasts dressed with a sweet, aromatic nectarine sauce.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Sauteed Chicken with Brandied Fruit and Almonds

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Directions

  1. Place each chicken piece between 2 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 ground red pepper. Coat chicken pieces with flour mixture.
  2. In a large skillet heat olive oil and butter or margarine 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, water, and lemon juice to the skillet. Return to heat and cook for 1 minute, stirring gently.
  3. Serve the fruit mixture over chicken. Sprinkle with almonds. Garnish with oregano, if desired. Makes 4 servings.

From the Test Kitchen

*

Fresh plums, peaches, or pears can be substituted for the nectarines.

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Nutrition Facts (Sauteed Chicken with Brandied Fruit and Almonds)

  • Per serving:
  • 303 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 67 mg chol. ,
  • 217 mg sodium ,
  • 19 g carb. ,
  • 2 g fiber ,
  • 24 g pro.
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