Chicken Almondine
Elevate your mealtime with Chicken Almondine, a sophisticated yet simple recipe that combines crispy, golden chicken breasts with a luscious almond-lemon pan sauce. Perfectly seasoned and lightly dredged in flour, the chicken is pan-fried to perfection before being smothered in a buttery sauce infused with slivered almonds, vibrant lemon juice, and a touch of chicken broth for depth. The toasted almonds bring a delightful crunch and nutty aroma that perfectly complements the tender chicken. Ready in under 40 minutes, this elegant dish is ideal for weeknight dinners or special occasions alike. Serve it with rice, roasted vegetables, or a fresh green salad, and garnish with a sprinkle of parsley for a restaurant-quality presentation. Rich in flavor and easy to prepare, Chicken Almondine is sure to become a new family favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup slivered almonds
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.75 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each breast evenly to about 1/2 inch thickness.
In a shallow dish, mix together the flour, salt, black pepper, and garlic powder.
Dredge each chicken breast in the seasoned flour, shaking off any excess, and set aside.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the butter is melted and the skillet is hot, add the chicken breasts. Cook for 4-5 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate tented with foil to keep warm.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Stir in the slivered almonds and cook until lightly golden and fragrant, about 2-3 minutes.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer the sauce for 2-3 minutes to allow the flavors to combine.
Return the cooked chicken breasts to the skillet, spooning the almond sauce over them to coat. Let them warm through for 2 minutes.
Transfer the chicken to serving plates and spoon the almond sauce over the top. Garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.5 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 782 mg | 17% | |
*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.
