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ok you can make this with or with out whole grain flour or with out the nuts and just use parmasan to coat and it induction friendly you can tweek this this recipe fearlessly to meet your allowances....it is a wonderful dish and when you reheat the leftovers at work people look at you in shock at the idea you could possibly be on a diet????????
put a glass baking dish in the oven and warm to 275
take 4 skinned chicken breasts and pound them between wax paper or in a plastic bag until 1/8 in thick
dip in a combo wash of beaten egg, tbl water and tbl cream
then coat with a mixed up combo of 1 part ground almonds 1 part parmesan cheese and a tbl of whole grain flour salt and pepper to taste
set aside to dry
mince one big shallot
juice one lemon
1 cup decent white wine (chardonay is good)
1 knorr boullion cube
1/4 cup Italian parsley chopped with a pinch of crushed red pepper
3 T capers
Salt and Pepper
1 package of frozen artichoke hearts thawed and one diced red bell pepper
Heat the olive oil/butter in sauté pan over medium high heat.
Sauté the chicken about two minutes on each side, just until it is browned on the outside put on the baking dish.
dump the artichokes and pepper on top of the chicken while you are making the sauce
Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan
Add shallot Sauté :icondance for approximately three minutes.
Add the lemon juice, pepper, butter, boullion cube and capers, and sauté for approximately two minutes.
pour over the chicken and leave for like five min covered in the oven
Makes about 4 servings ...enjoy!!!!!!
put a glass baking dish in the oven and warm to 275
take 4 skinned chicken breasts and pound them between wax paper or in a plastic bag until 1/8 in thick
dip in a combo wash of beaten egg, tbl water and tbl cream
then coat with a mixed up combo of 1 part ground almonds 1 part parmesan cheese and a tbl of whole grain flour salt and pepper to taste
set aside to dry
mince one big shallot
juice one lemon
1 cup decent white wine (chardonay is good)
1 knorr boullion cube
1/4 cup Italian parsley chopped with a pinch of crushed red pepper
3 T capers
Salt and Pepper
1 package of frozen artichoke hearts thawed and one diced red bell pepper
Heat the olive oil/butter in sauté pan over medium high heat.
Sauté the chicken about two minutes on each side, just until it is browned on the outside put on the baking dish.
dump the artichokes and pepper on top of the chicken while you are making the sauce
Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan
Add shallot Sauté :icondance for approximately three minutes.
Add the lemon juice, pepper, butter, boullion cube and capers, and sauté for approximately two minutes.
pour over the chicken and leave for like five min covered in the oven
Makes about 4 servings ...enjoy!!!!!!