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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken in Almond Sauce

Source: dLife

An aromatic and delicious tasting chicken stew.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	320.0

Total Carbs	13.7 g

Dietary Fiber	5.1 g

Sugars	3.0 g

Total Fat	5.9 g

Saturated Fat	1.1 g

Unsaturated Fat	1.1 g

Potassium	645.6 mg

Protein	51.7 g

Sodium	419.8 mg

Dietary Exchanges 5.9 Fat, 0.8 Vegetables, 0.0 Other Carbs, 0.0 Starch, 6.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 6.0
6 each cinnamon sticks 5.0
5 each bay leaves 1.5
1 1/2 cup fresh chopped onion 6.0
6 tsp garlic cloves, chopped 2.0
2 tsp curry powder 0.5
0 1/2 tsp ground turmeric 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp cardamom, ground 2.5
2 1/2 lb boneless skinless chicken breasts 1.0
1 cup fat free reduced sodium chicken broth 0.25
0 1/4 cup fat free sour cream 1.0
1 tsp white all purpose flour 0.5
0 1/2 tsp sugar 0.25
0 1/4 cup slivered almonds 0.3333
0.3333 cup chopped red bell peppers 2.0
2 tbsp slivered almonds

Directions

Pour oil in a large skillet and heat over medium heat. Place cinnamon sticks and bay leaves in oil and let simmer 2 minutes, they will let off a sweet aroma when finished.
Stir in onion and garlic and cook 5 minutes or until translucent.
Mix in curry powder, turmeric, salt, and cardamom. Mix in the chicken and the broth and let boil.
Place lid over skillet, lower heat, and let simmer until chicken is tender, about 35 minutes.
Using a slotted spoon, take chicken out of pan and reserve.
Let the rest of the liquid in the skillet cook for 5 minutes.
Stir together sour cream, flour, and sugar in a bowl and pour in 1/2 cup of the hot liquid from the skillet.
Pour the sour cream mixture into the skillet and stir until there are no lumps.
Move chicken back to skillet and mix in almonds.
Saute for 5 minutes, liquid will begin to become thick.
Scatter bell peppers into chicken mixture and remove cinnamon sticks and bay leaves.
When ready to serve, scatter slivered almonds and new cinnamon sticks around chicken.