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Egg, Chicken and Almond Skillet

Egg, Chicken and Almond Skillet

Egg, Chicken and Almond Skillet

Submitted by: Marie Hass

Serving Size: 8

Nutritional Information: 386 calories, 30g fat, 12g saturated fat, 275mg cholesterol, 245mg sodium, 5g carbohydrate, 1g fiber, 23g protein

Ingredients
Quantity
eggs
8
butter
1/2 cups
almonds, toasted and finely chopped
3/4 cups
onion, finely chopped
1/4 cups
canned chicken, chopped
14 ounces
Tabasco sauce
2 drops
chili powder
1/2 teaspoons
half and half cream
3/4 cups
chicken bouillon cube dissolved in 1/4 cup boiling water
1
white wine
1/2 cups
pepper
1/8 teaspoons

Directions

Place butter in a skillet over medium heat. Add the almonds and onion; saute until the onion turns a light golden brown. Stir in chopped chicken. Add Tabasco sauce, chili powder, cream, bouillon cube, water and wine. Continue to cook over medium heat, stirring constantly, until the liquid has almost completely evaporated. Whisk eggs until well blended. Stir beaten eggs into chicken-almond mixture. Continue to cook over low heat, stirring frequently, until the eggs are set and slightly glossy. Sprinkle with pepper. Serve hot.

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