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 |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 3.8 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 336 mg | 26% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2495 mg | 53% | |
*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.
