Chicken Almonds And Pearl Onions Recipe
Ingredients
1 cup pearl onions 250 ml
1 tbsp butter 15 ml
1 tbsp vegetable oil 15 ml
1 strip lemon rind
1/2 tsp packed brown sugar 2 ml
3/4 Ib chicken breasts 375 g
1/4 cup blanched whole almonds 50 ml
1/2 cup chicken stock 125 ml
Pinch nutmeg
Salt and pepper
Directions
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.
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.
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