Low Calorie Recipes
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Ingredients
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| 1 |
Chicken breasts, skinless and boneless, cut into halves |
4 |
| 2 |
Sliced almonds, toasted |
1/4 cup |
| 3 |
Dijon mustard |
3 tablespoons |
| 4 |
Orange marmalade |
3 tablespoons |
| 5 |
Light margarine |
1 tablespoon |
| 6 |
Lemon juice |
1/3 cup |
| 7 |
Olive oil |
1 teaspoon |
| 8 |
Corn starch , dissolved in 3 tablespoons of cold water |
1 tablespoon |
| 9 |
Chicken broth , reduced sodium, fat-free |
1 can |
| 10 |
White pepper powder |
1/2 teaspoon |
| 11 |
Black pepper powder |
1/2 teaspoon |
| 12 |
Red pepper flakes |
1/4 teaspoon |
| 13 |
Fresh parsley , chopped |
2 tablespoons |
| Method |
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In a bowl, mix lemon juice, white pepper, mustard, garlic and olive oil, now
add chicken and mix well to coat allover. Set aside for 1 hour. Heat a large
wide non-stick pan on medium-high heat. Add chicken and cook on each
side until perfectly done [8 mins on each side]. Remove the chicken pieces
from the pan. Now add 1/4 cup of reserved marinade mixture, stir to mix well
with the chicken drippings in the pan, now add chicken broth and corn -
starch mixture, bring to a boil, until thickens. Stir in the marmalade, salt,
margarine, black and red pepper, stir. Now place the chicken back in the pan
and stir to coat allover. Garnish it with parsley and almonds and serve.
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| Servings -5 |
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| Introduction
of the dish |
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This is a healthy and nutritious concoction of the chicken.
Almonds are full of vitamins and iron, with comparatively low calorie
content.
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