16 ounces skinless chicken breasts or 16 ounces chicken thighs
1 teaspoon corn oil
1 cup thinly sliced onion
1/2 ounce sliced blanched almond
2 large garlic cloves, crushed
1 1/2 cups low sodium chicken broth
10 small green olives, sliced
1/4 teaspoon dried thyme leaves
1/4 cup tbsps cider vinegar
1 tablespoon cider vinegar
1/4 cup tequila
2 teaspoons cornstarch
1 teaspoon sugar
Directions
1 In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
2 On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
3 In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
4 In same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. Add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
5 Add broth, olives, thyme, and reserved raisin mixture, increase heat to high. Cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
6 In small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. Add broth to mixture. Bring liquid to a boil, reduce heat to low. Cook, stirring occasionally, until slightly thickened. Add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
7 Chicken thighs = 6 points per serving (1 thigh 1/2 cup sauce).
8 Chicken breasts = 5 points per serving (1 breast 1/2 cup sauce).
0 komentarze:
Prześlij komentarz