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Almond Chicken 2 |
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Serves: 4
Prep Time: Ready in 60 minutes
Carbohydrate Count: 5g per serving
4 boneless skinless chicken breast halves
Almond flour for dredging
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon curry powder
1/2 teaspoon oregano
1/4 teaspoon freshly ground pepper
3 tablespoons butter, melted
1/3 cup sliver almonds
1 cup heavy cream
1/4 cup sour cream
1 1/2 tablespoons dry bread crumbs, mixed with 1 tablespoon melted butter
1/4 cup mushrooms, sliced (optional)
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1. Coat chicken pieces with flour.
2. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter. Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish. Sprinkle evenly with almonds. Pour heavy cream between the pieces.
3. Bake, covered, in a 350° F oven for 45 minutes.
4. Uncover; spoon about 1/2 cup sauce from pan into the sour cream and mix. Pour evenly over chicken. Sprinkle evenly with buttered crumbs.
5. Bake uncovered about 15 minutes longer or until tender.
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