CHICKEN LEGS AMANDINE
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:30:00
Calories: 452
Fat: 32 grams
Protein: 31 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
2 tablespoons vegetable oil
4 whole chicken legs (drumsticks and thighs attached)
Salt and pepper
1/4 cup almond slivers
1/2 cup dry white wine
1/4 cup water
3 cloves garlic, pushed through a press
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1. Heat oven to warm setting. Heat oil in a large nonstick
skillet over high heat. Sprinkle chicken legs with salt and
pepper. Brown chicken 3 to 4 minutes on each side.
Reduce heat to low, cover and cook 30 minutes, until
chicken is cooked through. Transfer to a platter and
place in oven.
2. Add almonds to skillet; cook 2 to 3 minutes, until golden.
Transfer to a plate with a slotted spoon. Pour off fat from
skillet.
3. Add wine, water and garlic to skillet. Increase heat to
high and cook, stirring occasionally, until mixture is
reduced by half. Remove from heat and stir in almonds,
butter, parsley and lemon juice. Spoon sauce over
chicken.
An easy French classic, this recipe also works well with turkey
cutlets or trout fillets (just reduce the cooking time).
Atkins - Chicken Legs Amandine
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Atkins Diet