Chicken In Almond Sauce Food

ALMOND SAUCE CHICKEN BREASTS

Steps:

• Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
• Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
• In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
• Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

QUICK ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

CHICKEN IN ALMOND SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
• Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
• Pat chicken dry and sprinkle with 1/2 teaspoon salt.
• Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
• Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
• Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

LEMON ALMOND CHICKEN

Steps:

• In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs. , Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken. , Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.

CHICKEN IN ORANGE AND ALMOND SAUCE

Steps:

• Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside.
• In the same pan, heat the butter.
• Sprinkle the chicken pieces with salt, pepper and paprika.
• Fry the chicken until golden brown all over.
• Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender.
• While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments.
• When the chicken is done, remove and arrange on a hot serving dish.
• Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce).
• Adjust the seasoning and pour the sauce over the chicken.
• Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.

CHICKEN IN SILKY ALMOND SAUCE

Steps:

• Pat chicken dry.
• Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat.
• Add chicken in batches and cook on all sides just until no longer pink (do not brown).
• Remove using slotted spoon and set aside.
• Heat remaining oil in skillet.
• Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
• Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes.
• Remove mixture from heat.
• Transfer half of mixture to processor or blender.
• Puree with 1/2 of the yogurt and 1/2 of the water.
• Repeat with the rest of the mixture, yogurt and water.
• Pour sauce back into skillet.
• Add chicken to skillet.
• Place over medium high head and bring to a boil.
• Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
• Remove from head.
• Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated).
• Rewarm over low heat.
• Transfer to serving dish, garnish and serve immediately.