Chicken With Almond Duxelles Recipes

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CHICKEN STUFFED WITH SAVORY DUXELLES



Chicken Stuffed with Savory Duxelles image

A duxelles is a thick paste of mushrooms, shallots, and herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

2 tablespoons olive oil
1 clove garlic, minced
1 shallot, peeled and minced
1 pound white button mushrooms, finely chopped
Salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 cup finely chopped parsley
2 whole boneless chicken breasts, split

Steps:

  • Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
  • Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
  • Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

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

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

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

ALMOND CHICKEN



Almond Chicken image

Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.

Provided by breezermom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons soy sauce (I use reduced sodium)
1 teaspoon fresh gingerroot, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry sherry
2 1/3 cups chicken breasts, diced (about 1 1/2 lbs)
2 1/2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 cup celery, chopped
1/2 lb fresh snow pea, ends snipped
1 (8 ounce) can bamboo shoots, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
4 ounces mushrooms, sliced
1/2 cup slivered almonds, toasted
2 green onions, cut into 1 1/4 inch pieces

Steps:

  • Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
  • Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
  • Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
  • Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5

CHICKEN WITH ALMOND DUXELLES



Chicken With Almond Duxelles image

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup dry sherry
3/4 pound diced fresh mushrooms
4 medium shallots, finely minced
2 cloves garlic, minced
1 teaspoon minced fresh thyme
dash cayenne pepper
1/2 cup ground almonds
dash salt and pepper
4 whole boneless, skinless chicken breasts, halved
paprika
1/2 cup low-fat sour cream

Steps:

  • 1. In a large skillet over medium heat, heat the olive oil and sherry. Add the mushrooms, shallots, garlic, thyme, and cayenne pepper. Cook, stirring often, until mushrooms turn dark.2. Add the ground almonds, salt, and pepper and sauté for 2-3 minutes. Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold edges over, roll up, and place in a baking dish, seam side down, 1 inch apart.3. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350°F for 25-30 minutes or until the chicken is tender. Transfer to a serving platter and serve.EXCHANGES1/2 Starch4 Lean MeatNUTRITION FACTSCalories 262 Calories from Fat 117Total Fat 13 grams Saturated Fat 3 gramsCholesterol 72 milligramsSodium 101 milligramsTotal Carbohydrate 6 grams Dietary Fiber 1 gram Sugars 5 gramsProtein 29 grams

Nutrition Facts : Nutritional Facts Serves

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