Directions:
- Pound the chicken slightly flat. Heat the olive oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper and coat with the almonds. Cook the chicken in the hot oil for 4 minutes per side or until cooked through. Remove to a heated plate with a slotted spoon.
- Add the shallots to the pan drippings and saute over low heat for 1 minute.
- Add the chicken broth, preserves, vinegar, and rosemary. Simmer for 2 to 3 minutes, or until the sauce thickens slightly, stirring frequently.
- Serve the chicken on hot brown rice and pour the sauce over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.39 Kcal (1727 kJ) | ||
| Calories from fat | 148.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 25% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 859.35mg | 36% | |
| Potassium | 797.21mg | 17% | |
| Total Carbs | 17.71g | 6% | |
| Sugars | 13.15g | 53% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 49.65g | 99% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 0.6mg | 3% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.77 Kcal (552 kJ) | ||
| Calories from fat | 47.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 25% | |
|---|---|---|---|
| Cholesterol | 44.49mg | 46% | |
| Sodium | 274.58mg | 36% | |
| Potassium | 254.73mg | 17% | |
| Total Carbs | 5.66g | 6% | |
| Sugars | 4.2g | 53% | |
| Dietary Fiber | 0.65g | 8% | |
| Protein | 15.86g | 99% | |
| Vitamin C | 4.5mg | 24% | |
| Iron | 0.2mg | 3% | |
| Calcium | 16mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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