Here’s a recipe that’s been in my collection forever — the newspaper clipping is yellowed — but I never made it until last week. It originally came from the Detroit Free Press as part of their Heart Smart collection in conjunction with Henry Ford Health System. Another way I know it’s old is it says it was “tested in the Free Press Tower Kitchen,” and the Freep has been gone from their tower office building for many years. The dish low-cal, low-fat and low-sodium. I modified the original just a bit, because cooking it as long as the recipe suggested resulted in slightly dry chicken.
It’s easier if you buy dry toasted slivered almonds, which are available at Trader Joe and other stores. If you have raw slivered almonds, toast them in a 325-degree oven for about 10 minutes; after five minutes, shake the pan every minute or so and check to make sure the nuts aren’t getting too brown. They should be slightly brown and fragrant.
This is good served with rice, which helps sop up the extra juices.
Ingredients:
6 boneless, skinless chicken breasts
Black pepper to taste
Paprika to taste
1/4 cup slivered almonds, toasted
1 Tbs. vegetable oil
1/2 cup chopped onion
4 oz. fresh mushrooms, cleaned and sliced
1 Tbs. lemon juice
1/4 cup sherry
Parsley for garnish
Directions:
Preheat oven to 350 degrees.
Place the chicken breasts in a 9 x 13-inch baking dish and sprinkle with black pepper and paprika.
Heat the oil in a large skillet and saute the onion and mushrooms for 3 minutes.
Add the lemon juice, sherry and almonds and stir well.Spoon the mixture over the chicken pieces.
Cover with foil and bake for 45 minutes to an hour, depending on the thickness of the chicken breasts.
Garnish with chopped parsley, if desired, and serve.
Serves 6
Bobbie's Best Recipes 
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