CHINESE ALMOND CHICKEN
Chinese Almond Chicken, aka Detroit Almond Chicken, ABC Chicken or Almond Boneless Chicken, is a dish with fried chicken and mushroom gravy served over iceberg lettuce.
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 55m
Number Of Ingredients 17
Steps:
- Place chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness. Pieces may be very large, in this case, cut in half.
- Place in a baking dish large enough for them to fit in a single layer. Season to taste with salt and pepper and cover with cooking sherry. Set aside until ready to cook, a minimum of 30 minutes.
- In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons water until smooth.
- In a heavy bottom sauce pan, heat chicken broth, shiitake mushrooms, dark soy sauce, unsalted butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. Do not bring to a boil, whisk every 2-3 minutes while making the chicken. When it reaches a gravy consistency, remove from heat or place on a "warm" setting.
- In a shallow bowl or pie plate, whisk 6 tablespoons flour, baking powder and eggs. This mixture will be very thick. If it is so think you won't be able to dredge chicken through it, add a small amount of milk or water, but make sure it isn't too watery, you want it to stick to the chicken.
- In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
- Preheat oven to 350 degrees. Heat 1 inch of vegetable oil in a large heavy bottom skillet over medium-high heat.
- Lightly coat each chicken breast in flour and then dredge in egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a baking sheet and place in the oven to keep warm. Continue with remaining chicken breasts. The cooking time can vary considerably depending on the heat of the oil and size of the chicken. Chicken needs to be an internal temperture of 165 degrees. If the outside is cooking faster than the inside, remove and place into the oven to continue cooking.
- For plating, create a bed of iceberg lettuce, top with a piece of chicken, mushroom gravy, scallions and Chinese rice noodles.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 435 kcal, Carbohydrate 29 g, Protein 33 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 176 mg, Sodium 1315 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ALMOND CHICKEN CASSEROLE
Almond Chicken Casserole is a delicious southern casserole recipe from "The Blue Willow Inn Bible of Southern Cooking'
Provided by Amee
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
- In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
- Cook this mixture until bubbly all the way through.
- This will blend the flavors.
- Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
- For the topping: unfold the crescent rolls and lay on top of the casserole.
- Sprinkle with the shredded swiss and then with the almonds.
- Melt the butter and drizzle on top.
- Bake for 25 minutes.
Nutrition Facts : Calories 307 kcal, Carbohydrate 18 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 736 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CREAMY MUSHROOM CHICKEN
Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!
Provided by Alida Ryder
Categories Chicken Easy Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large frying pan.
- Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
- Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
- Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
- Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
- Sprinkle over chopped parsley (optional) and serve.
Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 26 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 204 mg, Sugar 1 g, ServingSize 1 serving
BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS VERTS
Steps:
- Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute. Remove from the liquid with a slotted spoon before using.
- 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 the 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 cooking. 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 from the pan. Add the pancetta, and brown. When the pancetta has started to get brown and crispy, add the onions. Sprinkle 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 assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes. Add the white wine and reduce by half. Return the chicken to the pan. Add the 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, adding more chicken stock if needed.
- While the chicken is cooking, puree the almonds in a food processor. With the motor running, drizzle in a little olive oil to make 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 will make it very rich.
- Serve the chicken over sauteed haricots verts. Spoon the mushroom-almond sauce over the top 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 haricots verts to the boiling water and cook until tender but still toothsome, 5 to 7 minutes. Remove from the boiling water and immediately plunge 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 and discard it¿it has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Season with salt and serve right away.
ALMOND CHICKEN CASSEROLE
This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers crunch appeal! -Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 472 calories, Fat 37g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 834mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
More about "mushroom almond chicken recipes"
ALMOND CHICKEN RECIPE (30 MIN!) - WHOLESOME YUM
From wholesomeyum.com
5/5 (19)Total Time 30 minsCategory Main CourseCalories 298 per serving
ALMOND CHICKEN RECIPE - 30 MINUTES MEALS
From 30minutesmeals.com
CREAMY ALMOND CHICKEN WITH RICE PILAF RECIPE | LITTLE …
From littlespicejar.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN …
From recipetineats.com
CREAMY CHICKEN, MUSHROOM AND ALMOND PASTA
From healthyfood.com
ALMOND CHICKEN RECIPE - COOKIST
From cookist.com
CHICKEN AND MUSHROOM CURRY | INDIAN AMBROSIA
From indianambrosia.com
CHICKEN, MUSHROOM & ALMOND CASSEROLE - RECIPE - COOKS.COM
From cooks.com
ANNE BURRELL’S BRAISED CHICKEN THIGHS WITH MUSHROOMS AND …
From rachaelrayshow.com
MUSHROOM ALMOND CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
BEST CHICKEN LETTUCE WRAPS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HONEY GARLIC CHICKEN (25-MINUTE DINNER!) - WHOLESOME YUM
From wholesomeyum.com
CHICKEN LIVER, MUSHROOM AND ALMOND PATé RECIPE - PILLSBURY.COM
From pillsbury.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
SKILLET CHICKEN AND MUSHROOM WINE SAUCE - SAVING ROOM FOR …
From savingdessert.com
38 CHICKEN AND MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
ALMOND CHICKEN RECIPE | EASY STIR FRY | LEIGH ANNE WILKES
From yourhomebasedmom.com
CHICKEN AND MUSHROOM CASSEROLE FROM LANA’S COOKING
From lanascooking.com
15 CHICKEN AND MUSHROOM RECIPES - EASY CHICKEN AND …
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love