Sage and Almond Crusted Chicken - 11g Carbs, 1g Fiber, 4g Sugar
From: www.cuisinerecipes.com
Be sure to cut the breasts in half so that you end up with
8 chicken pieces that are fairly equal in size.
Makes: 8 pieces
Total time: about 1 1/2 hours
--> FOR THE CHICKEN, CUT
6 bone-in chicken pieces, skin removed (2 breasts, 2 legs, and 2 thighs)
Black pepper
--> COMBINE
1 1/4 cups crushed sliced almonds
1 1/4 cups panko bread crumbs
1/4 cup chopped fresh sage
2 cups buttermilk
--> FOR THE GRAVY, HEAT
1 cup low-sodium chicken broth
1 cup skim milk
--> MELT
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
--> STIR IN
2 tsp chopped fresh thyme
1/2 tsp kosher salt
1/4 tsp white wine vinegar
1/8 tsp black pepper
Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray
and set inside a baking sheet.
For the chicken, cut breast pieces in half; season pieces with pepper.
Combine almonds, panko, and sage in a dish. Place buttermilk in a
separate dish.
Dip chicken pieces in buttermilk, roll in almond mixture to coat, and
place on prepared rack.
Roast chicken until crisp and golden brown, about 50 minutes. Chicken
is cooked when an instant-read thermometer inserted into the thickest
part registers 165 degrees F for white meat and 175 degrees F for dark
meat. Remove from oven.
For the gravy, heat broth and milk in a saucepan over medium-low until simmering.
Melt butter in a medium saucepan over medium heat. Whisk in flour; cook
until roux is a light tan color, about 2 minutes. Whisk in broth mixture
until there are no lumps.
Stir in thyme, salt, vinegar, and pepper, and cook until the gravy
thickens, 3–4 minutes.
Makes: 8 pieces
Serving Size: 1 piece with 1/4 cup gravy
Nutrition per Serving:
225 Calories, 10g Total Fat, 3g Sat Fat, 70mg Cholesterol, 22g Protein,
11g Total Carbs, 1g Fiber, 4g Sugars, 267mg Sodium
