Baked Chicken Amandine Recipe 45 Food

CHICKEN ALMONDINE

Steps:

• In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

CHICKEN AMANDINE

Steps:

• On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
• In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
• Remove chicken to platter.
• In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
• Stir in lemon juice.
• Spoon sauce over chicken.
• Garnish with parsley sprigs.

EASY LAYERED AMANDINE CHICKEN BAKE

Steps:

• Heat oven to 400°F.
• Spread chicken pieces onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with poultry seasoning. Combine soup and milk in medium bowl until blended; stir in beans. Spoon over chicken. Sprinkle with cheese and nuts.
• Stir water into dry stuffing mix; spoon over chicken mixture in dish.
• Bake 30 to 35 min. or until chicken is done.

TANGY CHICKEN ALMONDINE

Steps:

• Place chicken breasts between two sheets of plastic wrap and pound until thin.
• Mix flour, salt and pepper and dredge chicken breasts in the mixture.
• Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
• Remove chicken to serving platter.
• In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
• Stir in lemon juice and parsley.
• Spoon sauce over chicken.

BAKED CHICKEN AMANDINE RECIPE - (4/5)

Steps:

• 1. In a greased 13-in. x 9-in. x 2-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.

CHICKEN CASSEROLE AMANDINE

Steps:

• Preheat oven to 400.
• Place chicken in a 9 by 13 baking dish and sprinkle with seasoning.
• Combine stuffing mix with water and set aside.
• Mix soup with milk.
• Spread soup mixture and green beans on top of chicken.
• Sprinkle with cheese and almonds.
• Top with stuffing mixture.
• Bake at 400 for 30 minutes or chicken is cooked through.

CHICKEN BREAST AMANDINE

Steps:

• Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
• Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
• Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
• Add wine, water and garlic paste to skillet and boil until reduced by half.
• Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
• Spoon sauce over chicken.
• Serve with buttered orzo and steamed broccoli.

CHICKEN BREAST AMANDINE

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.
• Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.