Almond Chicken Breasts with Creamy Tarragon Mustard Sauce
Elevate your dinner game with this irresistible recipe for Almond Chicken Breasts with Creamy Tarragon Mustard Sauce. Juicy chicken breasts are coated in a crisp, golden almond and panko crust, creating a delightful contrast of textures. The star of the dish is the rich, velvety sauce made with fragrant shallots, garlic, Dijon mustard, and fresh tarragon—adding a sophisticated, herbaceous touch. Quick and easy to prepare in just under an hour, this elegant meal is perfect for weeknight indulgence or an intimate dinner party. Pair it with roasted vegetables or a simple green salad for a complete and memorable meal that will impress any palate.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 100 grams Almonds
- 50 grams Panko breadcrumbs
- 60 grams All-purpose flour
- 2 pieces Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic, minced
- 240 milliliters Chicken stock
- 120 milliliters Heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Fresh tarragon leaves, chopped
Instructions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it.
Place the almonds in a food processor and pulse until they are finely chopped, but not powdery. Mix the chopped almonds with the panko breadcrumbs in a shallow bowl and set aside.
Season the chicken breasts on both sides with salt and black pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with the almond-breadcrumb mixture.
Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly in the almond-breadcrumb mixture. Press the coating gently to ensure it adheres well.
Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet and bake in the oven for 15-20 minutes, or until the internal temperature reaches 74°C (165°F).
While the chicken is baking, prepare the sauce. Wipe the skillet clean, then melt the butter over medium heat.
Add the chopped shallots and minced garlic to the skillet and sauté for 2-3 minutes, or until softened and fragrant.
Pour in the chicken stock and bring to a simmer. Cook for about 5 minutes, allowing the liquid to reduce slightly.
Stir in the heavy cream, Dijon mustard, and chopped tarragon. Simmer for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.
Remove the chicken from the oven and let it rest for a few minutes.
Serve the almond-crusted chicken breasts drizzled with the creamy tarragon mustard sauce. Garnish with additional tarragon, if desired.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 3781 mg | 164% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 9.3 g | ||
| Protein | 269.3 g | 539% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 453 mg | 35% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
