4 Skinless Boneless Chicken Breast Halves — *Note
Garlic Salt — To Taste 1/8 C Icbinb-Light — Melted, **Note
1 Tbsp Paprika
1 Tbsp Lemon Juice
1/3 Oz Canned Mushrooms — Stems And Pcs
1/2 Tsp Worcestershire Sauce
1/4 C Sherry — ***Note
1 Tsp Slivered Almonds — ****Note
1 Tsp Almond Extract — ****Note
*NOTE: Original recipe used 4 whole chicken breasts **NOTE: Original recipe used 1/4 C melted butter ***NOTE: You can use nonfat chicken broth instead of the sherry ****NOTE: Original recipe used 1/4 C slivered almonds. ****NOTE: The original recipe did not use any almond extract…I used it to give it more of an almond flavor since I had cut out so much of the slivered almonds. I absolutely could not get the CFF any lower with the slivered almonds left in the recipe.
Salt both sides of chicken breast halves with garlic salt. Dip in melted butter to which paprika and lemon juice has been added. Place in shallow baking dish. Bake for 30 minutes at 350 deg F. Mix remaining ingredients listed and spoon over chicken breasts. Sprinkle with slivered almonds and continue baking for 30 additional minutes. Remove chicken; thicken sauce with 2 Tbsps. flour and stir in 1/4 cup fat free sour cream (I did not include these in the counts since I didn’t use them – Reggie). Serve chicken breasts over rice.
*You can use boneless breasts and cut the cooking time to 15 minutes, add other ingredients and cook another 15 minutes, then thicken sauce and serve over rice.
The counts will be lower if you serve this over rice.
It is wonderful!! Very moist and has a great flavor.
This was originally posted to EAT-L mailing list. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>