Sautéed Chicken With Almond Sauce Recipes

ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE

Steps:

• In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

ALMOND SAUCE CHICKEN BREASTS

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.

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS

Steps:

• 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 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 to cook. 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. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season 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 mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add 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. Add more chicken stock, if needed.
• While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this 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 to make it very rich.
• Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over 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 beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately 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 it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 10 minutes

CHICKEN WITH ALMOND SAUCE

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

BAKED CHICKEN BREASTS WITH ALMOND SAUCE

Steps:

• Preheat oven to 350 degrees.
• Mix together mushrooms, green onion, Worcestershire, sherry, and almonds.
• Pour into shallow baking dish.
• Whisk together melted butter, paprika, lemon juice, and extract.
• Thoroughly coat breasts with butter mixture.
• Place breasts on top of mushrooms in the baking dish.
• Pour remaining butter mixture over breasts, and sprinkle with garlic powder and salt.
• Bake covered for 30 minutes at 350 deg F, or until juices run clear.
• Remove chicken from dish and pour sauce into saute pan.
• Over medium heat, thicken sauce with flour and sour cream.
• Serve chicken breasts with sauce and rice.

CHINESE ALMOND CHICKEN

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.

SAUTEED CHICKEN BREASTS WITH ALMONDS

Steps:

• Mix the flour with salt and pepper and dust the chicken breasts with it.
• Heat half the butter in a heavy pan.
• Brown the chicken breasts very slowly on both sides.
• Add the lemon juice, and season with the salt and pepper.
• Cover the pan and sauté gently, over low heat, until the chicken is tender, 10 to 15 minutes.
• Remove the chicken from pan.
• Add 2 tablespoons of butter to pan, put first the almonds and brown over low heat.
• Add onion and garlic, cook for one minute.
• Stir in the wine with the rest of butter.
• Return the chicken to pan and reheat.
• Put breasts in serving dish and spoon almonds and sauce over chicken.
• Sprinkle with chopped parsley.

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.