Lemon Almond Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Skinless boneless chicken breast halves16 Ounce (4 In Number, 4 Ounce Each)
 All purpose flour1⁄4 Cup (4 tbs)
 Ground ginger1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Vegetable cooking spray1
 Vegetable oil1 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Grated lemon rind1 Teaspoon
 Lemon juice3 Tablespoon
 Cornstarch1 Teaspoon
 Water2 Teaspoon
 Bartlett pear1 , cored and finely chopped (Red Skinned)
 Slivered almonds2 Tablespoon, roasted
 Minced fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1107 Calories from Fat 330

% Daily Value*

Total Fat 38 g58.5%

Saturated Fat 4.9 g24.7%

Trans Fat 0.1 g

Cholesterol 263.1 mg

Sodium 328.7 mg13.7%

Total Carbohydrates 76 g25.3%

Dietary Fiber 12.6 g50.4%

Sugars 22.9 g

Protein 117 g233.1%

Vitamin A 52.8% Vitamin C 121.1%

Calcium 18.8% Iron 44.8%

*Based on a 2000 Calorie diet


Place chicken between 2 sheers of wax paper; flatten to 1/4-inch thickness, using a meat mailer or rolling pin.
Combine flour, ginger, and pepper stir well.
Dredge chicken in flour mixture.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
Add chicken, and cook 10 minutes on each side or until browned.
Remove from skillet.
Drain and pat dry with paper towels.
Transfer chicken to a serving platter, and keep warm.
Wipe pan drippings from skillet with a paper towel.
Add 1/2 cup water, lemon rind, and juice to skillet stir well.
Dissolve cornstarch in 2 teaspoons water; add to skillet, stirring well.
Stir in pear; cook over medium high heat, stirring constantly, until slightly thickened.
Remove from heat, and spoon over chicken.
Sprinkle with almonds and parsley.