Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. water | ||
| 1 tbsp. honey | ||
| 1 tsp. soy sauce | ||
| 1 envelope(s) Lipton golden herb with lemon soup mix | ||
| ⅓ c. sliced almonds | ||
| 2 tbsp. olive or vegetable oil | ||
| 1 lbs. boneless, skinless chicken breast halves | ||
| hot cooked noodles or rice, for serving |
Directions
- In a small bowl, whisk together water, honey, soy sauce and soup mix. Set aside.
- Toast almonds, stirring frequently, in a 12-inch skillet over medium heat until golden. Remove from pan and set aside.
- In the same skillet, heat oil over medium-high heat. Brown chicken breasts. Stir in soup mixture and toasted almond and bring to a boil over high heat.
- Reduce heat to low, and simmer for 10 minutes or until internal temperature reaches 165 degrees.
- Serve over hot cooked noodles or rice.