How to make it

  • Heat oven to warm setting. Heat oil in a large nonstick skillet over high heat. Sprinkle chicken legs with salt and pepper. Brown chicken 3 to 4 minutes on each side. Reduce heat to low, cover and cook 30 minutes, until chicken is cooked through. Transfer to a platter and place in oven.
  • Add almonds to skillet; cook 2 to 3 minutes, until golden. Transfer to a plate with a slotted spoon. Pour off fat from skillet. Add wine, water and garlic to skillet. Increase heat to high and cook, stirring occasionally, until mixture is reduced by half. Remove from heat and stir in almonds, butter, parsley and lemon juice. Spoon sauce over chicken.
  • Net Carbs: 2 grams

Reviews & Comments 3

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    " It was excellent "
    frankieanne ate it and said...
    A very tasty sauce! I was skeptical about it when I added the butter thinking it would taste too much like butter, but it didn't. I clearly could taste the lemon and wine. Very delicious. Added my picture, too. More in IMI
    Chicken Legs Amandine
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  • notyourmomma 6 years ago
    Love the almond and wine combo. Now if I could get Fred to get over his chicken affliction. LOL
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  • elgourmand 6 years ago
    Great post. Easy & delicious. RJ
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  • sparow64 6 years ago
    This sounds fantastic!
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