Title: Orange Cognac Chicken
Categories: Almonds, Main dishes
Yield: 4 Servings

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

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.)

See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap

Recipe by: Almond Board of California

Posted to MC-Recipe Digest by KitPATh on Apr 08,
1998