ALMOND SAUCE CHICKEN BREASTS
This tasty dish is very rich in flavour.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1095.3 calories, Carbohydrate 33.1 g, Cholesterol 227 mg, Fat 88.8 g, Fiber 12.5 g, Protein 52.1 g, SaturatedFat 26.3 g, Sodium 206 mg, Sugar 7.5 g
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
Provided by Anne Burrell
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
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
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
OLIVE-STUFFED CHICKEN WITH ALMONDS
Steps:
- Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
- Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
- While chicken is cooking, chop almonds.
- Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.
ALMOND-CRUSTED CHICKEN
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
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.
CREAMY ALMOND CHICKEN BAKE
A delicious chicken dish that is cheesy and nutty and GOOOOOD!!
Provided by Linda Rutkowski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
- Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
- Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
- Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
- Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
SAUTEED CHICKEN BREASTS WITH ALMONDS
Make and share this Sauteed Chicken Breasts With Almonds recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour with salt and pepper and dust the chicken breasts with it.
- Heat half the butter in a heavy pan.
- Brown the chicken breasts very slowly on both sides.
- Add the lemon juice, and season with the salt and pepper.
- Cover the pan and sauté gently, over low heat, until the chicken is tender, 10 to 15 minutes.
- Remove the chicken from pan.
- Add 2 tablespoons of butter to pan, put first the almonds and brown over low heat.
- Add onion and garlic, cook for one minute.
- Stir in the wine with the rest of butter.
- Return the chicken to pan and reheat.
- Put breasts in serving dish and spoon almonds and sauce over chicken.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 449.9, Fat 32.7, SaturatedFat 13.9, Cholesterol 133.5, Sodium 201.4, Carbohydrate 4.5, Fiber 1, Sugar 0.7, Protein 32.4
ALMOND CRUSTED CHICKEN BREASTS
Make and share this Almond Crusted Chicken Breasts recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts to 1/2-inch thick.
- In a blender or food processor, finely grind the almonds.
- Combine the almonds, bread crumbs and salt on a plate.
- Whip the egg white and water together.
- Dip the chicken into the egg white and coat with the almond mixture, shaking off any excess.
- Heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink, turning once during the cooking time.
- Remove the chicken from the skillet and keep warm.
- Heat the lemon juice and wine in the skillet over low heat, stirring to loosen the browned bits from the bottom of the skillet.
- Place a tablespoon of the wine sauce over the top of each chicken breast half and serve.
Nutrition Facts : Calories 393.2, Fat 18.7, SaturatedFat 2.5, Cholesterol 109, Sodium 569.3, Carbohydrate 10.6, Fiber 2.2, Sugar 1.6, Protein 41.3
ALMOND ORANGE CHICKEN
This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.
Provided by d newman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 27m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
- Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 8.6 g, Cholesterol 198.9 mg, Fat 39.1 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 20.2 g, Sodium 227.9 mg, Sugar 4.3 g
BAKED ALMOND CHICKEN BREASTS
Tender, golden almond chicken and creamy sauce make this entree one of my favorites. -Ken Churches, Kailua-Kona, Hawaii
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken. , Bake, uncovered, at 350° for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta.
Nutrition Facts :
FLASH CHICKEN SAUTE WITH CIDER AND ALMONDS
Excerpted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2008). Copyright 2008 by American Public Media. Truth be told, chicken breast is often the most neutral of neutrals. It carries flavors with little contribution of its own. Some of us feel this is an opportunity, not a liability. This recipe addresses the flavor issue head-on: saute the breast fast, and let the pan juices do the heavy lifting. Boiling pan juices down with vinegar and garlic is an infallible flavoring technique. Gild the lily with almonds. Put here for safe keeping.
Provided by RubySue
Categories Chicken
Time 20m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 10-inch saute pan (preferably not nonstick), boil down the broth until it is reduced by about two-thirds. Pour it into a container and set it aside. Rinse and dry the pan.
- Lightly film the pan with oil. Heat it over high heat. Slip the chicken breasts into the pan, sprinkling them with salt and pepper. Lightly brown them on both sides.
- Lower the heat to medium low, and cook, uncovered, for 4 minutes per side, or until they are firm but not springy when pressed. Remove the chicken to a serving platter and keep it warm.
- Make the pan sauce by adding the garlic and vinegar to the pan. Boil, scraping up the brown bits in the pan, until the vinegar is boiled down to 1/4 cup.
- Stir in the reserved broth and boil for 2 minutes, or until the sauce is rich-tasting (it need not be thick).
- Adjust the salt and pepper. Stir in the butter until it's barely melted, and immediately pour the sauce over the chicken, topping it with the almonds.
Nutrition Facts : Calories 267.2, Fat 12.9, SaturatedFat 2.9, Cholesterol 73.5, Sodium 381.8, Carbohydrate 3.5, Fiber 0.6, Sugar 0.8, Protein 30.4
TASTY SAUTEED CHICKEN BREASTS
This recipe is ridiculously easy and simple (almost embarrassed to share). I thought about keeping it to myself but then thought what the heck, this is good! I just threw this together hoping the family would like it. It was a huge hit. It's very simple, very moist but packs great flavor. I served it with basmati rice and bernaise sauce. Even my kids went crazy for it. I call that a winner! The cooking time is based on using thick and meaty breasts. These are less likely to be tough and dry. Reduce the time if using a smaller, thinner breasts.
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and pat dry the chicken breasts.
- Place all the dry ingredients in a large ziploc bag and shake.
- One at a time, place chicken breasts in the flour mixture. Pat and toss to coat. Shake off any excess flour. Throw away the excess.
- Heat oil in a skillet over medium heat. Once heated place chicken in the skillet and cook until golden brown, flip and brown the 2nd side.
- Once all the pieces are browned on both sides, REDUCE the heat to the lowest cooking temperature. Cover & tip the lid to let any excess steam escape. Cook until juices run clear and chicken is no longer pink. Approximately 20- 30 minutes longer.
- Cooking time will depend on the thickness of the breast. Adjust cooking time accordingly. Do not overcook and dry out.
- Serve with basmati rice or broad egg noodles and bernaise sauce on the side. Ladle over rice, chicken as desired. If not making homemade sauce, I prefer Knoor brand.
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