chicken almondine
(1 rating)
This recipe calls for boneless skin on chicken breasts, but I usually use skinless because they are just easier to find and I prefer them. These breasts don't dry out, and I love the almonds on them!
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(1 rating)
yield
8 serving(s)
prep time
5 Min
cook time
40 Min
method
Stove Top
Ingredients For chicken almondine
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1/2 csliced almonds
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1/4 cbutter, melted
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1/4 call-purpose flour
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1/4 tspdried rosemary, crushed
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1/4 tspsalt
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1/4 tspfreshly ground pepper
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8boneless chicken breast halves
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1/2 cchablis or other dry white wine
How To Make chicken almondine
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1Saute the almonds in the butter in a large skillet over medium heat until lightly browned. Remove the almonds with a slotted spoon, reserving the butter in the skillet. Set the almonds aside.
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2Combine the flour, rosemary, salt, and pepper. Dredge the chicken in the flour mixture.
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3Brown the chicken in the reserved butter over medium-high heat 4 minutes on each side. Stir in the wine; cover; reduce heat and simmer for 15 minutes or until the chicken is done.
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4Remove the chicken to a serving platter; reserving the juices in the skillet. Set the chicken aside, and keep warm. Bring the juices to a boil; stir in the reserved almonds. Spoon the almond mixture over the chicken.
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