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1
*NOTE: Original recipe used 4 whole chicken breasts
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2
**NOTE: Original recipe used 1/4 C melted butter
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***NOTE: You can use nonfat chicken broth instead of the sherry
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4
****NOTE: Original recipe used 1/4 C slivered almonds.
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****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.
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I absolutely could not get the CFF any lower with the slivered almonds left in the recipe.
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Salt both sides of chicken breast halves with garlic salt.
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Dip in melted butter to that paprika and lemon juice has been added.
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Place in shallow baking dish.
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Bake for 30 min at 350 deg F. Mix remaining ingredients listed and spoon over chicken breasts.
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Sprinkle with slivered almonds and continue baking for 30 additional min.
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Remove chicken; thicken sauce with 2 Tbsps.
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flour and stir in 1/4 c. fat free lowfat sour cream (I did not include these in the counts since I didn't use them - Reggie).
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Serve chicken breasts over rice.
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15
*You can use boneless breasts and cut the cooking time to 15 min, add in other ingredients and cook another 15 min, then thicken sauce and serve over rice.
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The counts will be lower if you serve this over rice.
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17
It is wonderful!!
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18
Very moist and has a great flavor.
