Chicken Almondine Food

ALMOND CRUSTED CHICKEN

Steps:

• Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
• Preheat the oven to 350 degrees F. Place rack on a baking sheet.
• Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
• Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS

Steps:

• Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
• Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
• While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
• Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
• Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
• Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 10 minutes

CHICKEN ALMONDINE

Steps:

• In a large skillet over medium heat, melt the butter. Add almonds and cook, stirring continuously until almonds are lightly browned and fragrant. Remove almonds with a slotted spoon or spatula, reserving butter in skillet and set the almonds aside.
• In a small mixing bowl, combine the flour, rosemary, salt, and pepper.
• Coat chicken halves in prepared seasoning form step 3.
• In the same skillet over medium heat, cook chicken in the reserved butter for about 4-5 minutes on each side, until browned.
• Add green onions and garlic and cook for 1 minute.
• Add wine, stir through then cover the pan and reduce the heat to low. Simmer for 15 minutes or until chicken is done. With a slotted spoon, remove chicken to a serving plate.
• Bring remaining juices to a boil and add cooked almonds. Stir and adjust seasonings to taste.
• Pour almond sauce over the chicken and enjoy warm, with a side of your choice.

LEMON CHICKEN ALMONDINE

Steps:

• Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
• Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
• Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
• Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
• Remove the chicken to a plate.
• Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
• Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
• Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.

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.

SLOW-COOKER LEMON CHICKEN ALMONDINE

Steps:

• Place beans and shallots in slow cooker. Top with chicken pieces; sprinkle with dill weed and pepper. Mix broth and lemon juice; pour over chicken. Cover with lid.
• Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
• Remove chicken and vegetables with slotted spoon to serving dish; cover to keep warm.
• Beat Neufchatel and lemon zest in large bowl with mixer until smooth. Gradually add cooking liquid from slow cooker, beating after each addition until blended. Spoon sauce over chicken and vegetables; sprinkle with nuts.

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.

CHICKEN ALMONDINE

Steps:

• Saute almonds in butter in a large skillet over medium heat until lightly browned.
• Remove with a slotted spoon, reserving butter in skillet.
• Set almonds aside.
• Combine flour, rosemary salt and pepper.
• Dredge chicken in flour mixture.
• Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
• Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving juices in skillet.
• Set chicken aside and keep warm.
• Bring juices to a boil; stir in reserved almonds.
• Spoon almond mixture over chicken.

ORANGE CHICKEN ALMONDINE

Steps:

• Marinate the chicken breasts with the Italian dressing overnight.
• Heat about 1 tablespoon of oil in a pan and toast the almonds until they are golden brown; set aside.
• Heat another 2 tablespoons of oil in pan and sautee the chicken breasts until done; remove the chicken and set aside.
• In a bowl, mix together the chicken broth, orange juice, brown sugar, soy sauce and cornstarch.
• In the same pan used for sauteeing the chicken, put in the orange sauce mixture and cook until its a thick glaze consistency. Stir in the almonds.
• Add the chicken back to the orange sauce mixture to coat.
• Enjoy!

EASY CHICKEN ALMONDINE

Steps:

• Boil chicken on stove top until no longer pink.
• Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
• In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
• Spread soup sour cream mixture on top of chicken.
• Add shredded cheese, then layer with crushed Ritz crackers.
• Pour melted butter over crackers. Sprinkle almonds on top.
• Bake at 350 degrees for approximately 25 minutes, until bubbly.

CHICKEN CRESCENT AMANDINE

Steps:

• In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. , Pour into ungreased 13x9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter., Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.

CHICKEN AND CRESCENT ALMONDINE

Steps:

• Preheat oven to 375 degrees.
• In a large saucepan, combine base ingredients.
• Cook over medium heat until mixture is bubbly.
• Pour into greased 9x13 pan.
• Separate crescent dough into two rectangles.
• Place dough over hot chicken mixture.
• In a small bowl, combine remaining ingredients.
• Spread over dough.
• Bake 20-25 minutes.

CHICKEN AMANDINE

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

CHICKEN WITH ALMOND SAUCE

Steps:

• 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
• 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
• 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

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.

FISH ALMONDINE

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

CHICKEN BREASTS WITH HOLLANDAISE SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
• In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
• Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
• Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering-not boiling-water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
• In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
• Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
• Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad .
• Divide the rice among six plates.
• Top each mound of rice with a chicken breast.
• Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
• If desired, sprinkle paprika over the sauce.

CHICKEN ALMONDINE

Steps:

• 1. Dip chicken breasts in eggs. Coat with seasoned bread crumbs.
• 2. Put chicken breasts in refrigerator i hour, so coating will stick better.
• 3. Melt 1/4 pound butter in baking pan.
• 4. Place chicken in pan and bake for 45 minutes at 375 degrees, turning once during baking.
• 5. Brown slivered almonds in 1-2 tbsp. butter.
• 6. Heat chicken gravy. Pour gravy over cooked chicken breasts.
• 7. Sprinkle almonds over chicken breast and gravy. Serve over rice.

SOLE ALMONDINE

Steps:

• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.