chicken almondine
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!
prep time
5 Min
cook time
40 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/2 cup sliced almonds
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 boneless chicken breast halves
- 1/2 cup chablis or other dry white wine
How To Make chicken almondine
-
Step 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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Step 2Combine the flour, rosemary, salt, and pepper. Dredge the chicken in the flour mixture.
-
Step 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.
-
Step 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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