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Quick Chicken Supper Skillet
- 2/3 cup slivered almonds
- 2 1/2 pounds chicken pieces: breast, legs, thighs
- 1/3 cup flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon herb pepper seasoning
- 1/4 teaspoon poultry seasoning
- 2 tablespoons butter
- 1 tablespoon almond oil
- 1 cup long-grain white rice
- 1 cup chopped onion
- 1 cup julienned carrot
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 1 teaspoon basil
- 1 can (10 3/4 ounces) condensed chicken broth
- 2 tablespoons chopped parsley
Preheat oven to 350 degrees F. Spread the almonds in a shallow pan. Toast for about 10 minutes or until the almonds are a light, golden brown, stirring once or twice; cool and set aside.
Combine the flour, seasoned salt, herb pepper and poultry seasoning in a shallow bowl. Dredge the chicken in the flour mixture, shaking off the excess. Heat the butter and oil in 10-inch skillet. Brown the chicken on both sides and remove from the skillet; set aside.
Saute the rice, onions, carrots, celery and mushrooms until the vegetables are tender crisp, about 2 minutes. Stir in the basil, 1/3 cup almonds and the chicken broth. Place the browned chicken over the rice mixture. Bring to a boil; cover; turn the heat low and simmer 25 to 30 minutes or until the rice and chicken are tender. Sprinkle with the remaining 1/3 cup almonds and parsley to serve.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
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