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
CHICKEN WITH ALMOND SAUCE
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 13
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 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.
CHICKEN IN ORANGE AND ALMOND SAUCE
From an old vintage cookbook I picked up at a charity shop. This calls for chicken pieces but I think boneless breasts would work well with this. It did not give amounts for salt, pepper and paprika, so season to your taste.
Provided by CulinaryQueen
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
CHICKEN IN SILKY ALMOND SAUCE
Make and share this Chicken in Silky Almond Sauce recipe from Food.com.
Provided by BonnieZ
Categories Chicken
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 678.6, Fat 51.8, SaturatedFat 12.3, Cholesterol 158, Sodium 172.8, Carbohydrate 11.2, Fiber 2, Sugar 6, Protein 41.3
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CHICKEN IN GARLIC-ALMOND SAUCE RECIPE | BON APPéTIT
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3.5/5 (22)Author Mary-Frances HeckServings 4-6Total Time 50 mins
- Heat 3 Tbsp. olive oil in a large heavy pot over medium heat. Add almonds and stir until golden brown, about 3 minutes; transfer to paper towels. Place 1/3 cup almonds in a blender or food processor. Set aside remaining almonds for garnish.
- Add bread cubes and garlic to same pot. Cook, stirring frequently, until bread is golden brown and crisp, 4–5 minutes. Using a slotted spoon, transfer to blender. Add broth, Sherry, 1/2 tsp. pepper, saffron, if using, and a large pinch of salt; process until almost smooth. Set aside.
- Heat remaining 1 Tbsp. olive oil in same pot over medium-high heat. Season chicken with salt and pepper. Add to pot and cook, turning down heat if needed to prevent burning, until chicken is golden brown on all sides, about 12 minutes Total (this step is just to brown the skin). Transfer chicken to a plate.
- Add onion to pot; cook, stirring often, until onion is caramelized around edges, about 6 minutes. Add sauce and chicken to pot, pushing down chicken to submerge. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until chicken is just cooked through, about 20 minutes. Season to taste with salt and pepper.
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