Chicken Amandine
Elevate your weeknight dinner repertoire with this elegant Chicken Amandine recipe, a dish that pairs golden, pan-seared chicken breasts with a rich, nutty almond sauce. Featuring tender chicken dredged in a light flour coating and cooked to perfection, this recipe comes alive with the addition of crunchy toasted almonds, a buttery lemon sauce, and a hint of fresh parsley. Ready in just 40 minutes, Chicken Amandine effortlessly blends simple cooking techniques with sophisticated flavors, making it perfect for a special occasion or an easy family meal. Serve it alongside fluffy rice, creamy mashed potatoes, or crisp steamed vegetables for a complete and satisfying dinner. Whether you're hosting or enjoying a quiet evening at home, this recipe is sure to impress with its balance of textures and bright, buttery notes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups sliced almonds
- 2 tablespoons lemon juice
- 0.5 cups chicken stock
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Once hot, add the chicken breasts to the skillet.
Cook the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
In the same skillet, reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and let it melt.
Stir in the sliced almonds and cook until they are golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning.
Add the lemon juice and chicken stock to the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 2-3 minutes to thicken slightly.
Return the cooked chicken breasts to the skillet, spooning the almond sauce over the top. Simmer for 2 minutes to allow the flavors to meld.
Garnish with fresh parsley and serve immediately. This dish pairs beautifully with steamed vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.8 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 620 mg | 13% | |
*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.
