Almond Chicken

 Here is a topping for chicken, but it is excellent over fish and pork as well.

Time: 15 minutes

• 4 oz almonds, slivered
• 2 Tbsp olive oil
• 2/3 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped mushrooms
• 5 oz can water chestnuts
• 2 Tbsp Tamari soy sauce (wheat free!)
• sea salt and fresh ground pepper to taste
• 1/2 cup of chicken broth

Saute the almonds in the olive oil, using a saucepan over medium heat. Once the almonds begin to brown slightly, remove them from the pan and set them aside.

Next, add the onion and celery, then saute until soft. Add the mushrooms, cooking for 3 minutes longer. Return the almonds, then add all of the remaining ingredients. Mix well, cook until hot. Serve over whole or shredded chicken, or other meat of your choice.

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