Almond-Crusted Chicken in Strawberry Sauce

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• salt and pepper
• 13 cup finely chopped whole unblanched almond
• 14 cup minced shallots or 14 cup green onion
• 13 cup chicken broth
• 13 cup strawberry preserves
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
• hot cooked brown rice

1. Pound the chicken slightly flat.
2. Heat the olive oil in a large saute pan over medium-high heat.
3. Season the chicken with salt and pepper and coat with the almonds.
4. Cook the chicken in the hot oil for 4 minutes per side or until cooked through.
5. Remove to a heated plate with a slotted spoon.
6. Add the shallots to the pan drippings and saute over low heat for 1 minute.
7. Add the chicken broth, preserves, vinegar, and rosemary.
8. Simmer for 2 to 3 minutes, or until the sauce thickens slightly, stirring frequently.
9. Serve the chicken on hot brown rice and pour the sauce over the top.

chicken breasts, olive oil, salt, unblanched almond, shallots, chicken broth, strawberry preserves, balsamic vinegar, fresh rosemary, brown rice

Taken from www.food.com/recipe/almond-crusted-chicken-in-strawberry-sauce-203470 (may not work)