Free Recipe Orange Cognac Chicken
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Orange Cognac Chicken Recipe
4 Boneless chicken breasts
2 tb Olive oil
1 Onion; thinly sliced
1/2 ts Rosemary
1/2 ts Marjoram
1/2 c Dry red wine
1 Clove garlic; minced
1/2 lb Fresh mushrooms; quartered
14-1/2 oz Stewed tomatoes
1 Green bell pepper; cut into
-strips
2 tb Cognac
2 ts Cornstarch
1/4 ts Grated orange peel
1/2 c Whole natural almonds;
-toasted *
1/4 c Chopped parsley
Orange Cognac Chicken Preparation
Brown chicken in olive oil in large frying pan over medium heat. Remove from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes, until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook, covered, 5 minutes. Stir in green bell pepper and top with reserved chicken breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove chicken breasts and keep warm. Mix together cognac and cornstarch; stir into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over chicken to serve. Servings: 4 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER PORTION: 593 Calories; 36 g Fat; 71 mg Cholesterol; 313 mg Sodium; 22 g Carbohydrate; 6 g Fiber; 39 g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
Cooking Temperature:
Recipe Serves: 4
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