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Click below to download : Poultry - Chicken - Chicken And Almonds (Format : PDF)
Poultry - Chicken - Chicken And Almonds
2 whole raw chicken breasts1/3 cup vegetable oil
1/2 cup almonds
3/4 cup sliced green onions
1 cup sliced celery
1 pound fresh snow peas or 1 package frozen
4 ounces button mushrooms -- drained
3 tablespoons soy sauce
2 cups broth (chicken)
2 tablespoons cornstarch
Remove skin and bones from the chicken breasts and dice into pieces. Heat oil in a skillet or wok; brown the almonds in it. Remove almonds with a slotted spoon and drain on paper towels. In the oil remaining in the skillet, cook chicken 3 minutes, stirring constantly. Add green onions, celery, snow peas, mushrooms and soy sauce.
Cook-stir 2 minutes. Add 1 cup broth and bring to a boil; cook over medium heat 5 minutes. Mix the cornstarch with remaining broth, add to the skillet and stir until sauce is thickened. Mix in almonds and serve.
Serves 6
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1 tbl. corn oil 4 boneless, skinless chicken breast halves (aprox. 1 lb.) 1 cup sliced mushrooms 1 pkg. (9 oz.) frozen artichoke hearts, thawed 1 cup milk 1/2 cup water 1 pkg. (1.6 oz.) Knorr Garlic Herb Pasta Sauce Mix Hot cooked pasta/rice In skillet heat oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned, turning once. Remove chicken from skillet. Add mushrooms; stirring constantly, cook 3 minutes. Add artichokes, milk, water and sauce mix. Stirring constantly, bring to a boil. Return chicken to skillet. Reduce heat, cover and simmer 5 minutes or until chicken is
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