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Quick Chicken Supper Skillet

Source: Almond Board of California
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Rating: 4   Reviews: 9 See Reviews
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  4 servings
RECIPE INGREDIENTS
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 each long grain white rice, chopped onion, julienne carrot, sliced celery and sliced mushrooms
1 teaspoon basil
1 can (10 3/4 ounces) condensed chicken broth
2 tablespoons chopped parsley
DIRECTIONS
Spread almonds in shallow pan. Toast at 350 degrees F for about 10 minutes or until almonds are a light, golden brown, stirring once or twice; cool. Dredge chicken in mixture of flour, seasoned salt, herb pepper and poultry seasoning. Heat butter and oil in 10-inch skillet. Brown chicken on both sides and remove from skillet. Sauté rice, onions, carrots, celery and mushrooms until vegetables are tender crisp, about 2 minutes. Stir in basil, 1/3 cup almonds and chicken broth. Place browned chicken over rice mixture. Bring to boil; cover; turn heat low and simmer 25 to 30 minutes or until rice and chicken are tender. Sprinkle with remaining 1/3 cup almonds and parsley to serve.


Recipe reprinted by permission of Almond Board of California. All rights reserved.
Date Added: 01/21/2009
Spotlight Recipe Review See all 9 reviews »

Rating: 1
by: judith Reviewed: 03/01/2010
anyone know if the rice is added raw or cooked?
Does anyone know if the rice is to be added raw or cooked? seems the rice wouldn't cook if it has been sauteed prior to adding liquid?
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