Chicken Almonds And Pearl Onions Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient
Interest Group


 Pearl onions1 Cup (16 tbs) (250 Milliliter)
 Butter1 Tablespoon (15 Milliliter)
 Vegetable oil1 Tablespoon (15 Milliliter)
 Lemon rind strip1
 Packed brown sugar1⁄2 Teaspoon (2 Milliliter)
 Chicken breasts3⁄4 Pound (375 Gram)
 Blanched whole almonds1⁄4 Cup (4 tbs) (50 Milliliter)
 Chicken stock1⁄2 Cup (8 tbs) (125 Milliliter)
 Nutmeg1 Pinch
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1028 Calories from Fat 447

% Daily Value*

Total Fat 51 g79.2%

Saturated Fat 12.7 g63.7%

Trans Fat 0.1 g

Cholesterol 233.2 mg

Sodium 844.6 mg35.2%

Total Carbohydrates 50 g16.6%

Dietary Fiber 5 g20%

Sugars 15.2 g

Protein 93 g185.4%

Vitamin A 9.2% Vitamin C 38.1%

Calcium 19.6% Iron 23.2%

*Based on a 2000 Calorie diet


Cover pearl onions with boiling water; let stand for 2 minutes.
Drain and slip off skins; make small slit in root ends.
In skillet, melt butter with oil over medium heat; add onions and lemon rind.
Sprinkle with sugar; cover and cook for 3 minutes.
Meanwhile, slice chicken across the grain into 1 inch (2.5 cm) wide strips.
Increase heat to high; remove and discard lemon rind.
Add chicken and almonds; cook, stirring, for 2 minutes or until onions and almonds Stir in stock, scraping up any browned bits in skillet.
Add nutmeg, and salt and pepper to taste.
Reduce heat to low; cook, covered, for 2 to 3 minutes or until onions are tender crisp and chicken is no longer pink inside.