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CHICKEN BROCCOLI AMANDINE

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground black pepper
  • 1-1/2 6 oz each pounds boneless skinless chicken breast halves, rinsed, patted dry
  • 1/3 cup Fleischmann's® Original-stick
  • 1/3 cup sliced almonds
  • 1/2 teaspoon dried thyme leaves
  • 1/2 such as pinot blanc or chardonnay cup dry white wine
  • 2 cups fresh broccoli florets
DIRECTIONS

Combine flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with the flour mixture. Set aside. Melt Fleischmann's in large skillet over medium-low heat. Add almonds; cook 4 minutes, or until almonds are golden brown, stirring frequently. Remove almonds from skillet with slotted spoon, reserving Fleischmann's in skillet. Place almonds on paper towel; set aside.

Stir thyme into reserved Fleischmann's in skillet. Add chicken; cook on medium-low heat 2 minutes on each side, or until browned on both sides. Add wine; stir. Reduce heat to low; cover skillet with lid. Cook 6 to 7 minutes, or until chicken breasts are no longer pink in centers and juices run clear (165°F). Remove chicken from skillet, reserving sauce in skillet. Place chicken on serving platter; cover to keep warm.

Add broccoli to sauce in skillet; stir until evenly coated. Cover. Cook 2 minutes over medium heat, or until broccoli is crisp-tender. Remove broccoli with slotted spoon to platter with chicken; cover to keep warm. Bring pan juices to a boil; stir in almonds. Spoon over broccoli and chicken.