Chicken and Crescent Almondine
Elevate your dinner table with this irresistible Chicken and Crescent Almondine, a decadent combination of savory, buttery flavors and elegant presentation. This recipe wraps tender, seasoned chicken breasts in flaky crescent roll dough, baking them to golden perfection. The star of the dish is the creamy almond sauce, made with toasted sliced almonds, rich heavy cream, and a touch of chicken broth for a silky finish. Quick to prepare in just 20 minutes and ready to serve in under an hour, this dish is perfect for impressing guests or treating your family to something special. Garnished with toasted almonds for a delightful crunch, Chicken and Crescent Almondine offers a delicious blend of textures and flavors that pairs beautifully with steamed vegetables or a crisp green salad. A true show-stopper for any occasion!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 package Refrigerated crescent roll dough
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Butter
- 0.5 cup Sliced almonds
- 1 tablespoon All-purpose flour
- 1 cup Chicken broth
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish large enough to hold the chicken pieces.
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Unroll the crescent roll dough and divide it into 4 triangles.
Wrap each chicken breast with a crescent dough triangle, ensuring the chicken is completely enclosed, and place the wrapped chicken seam-side down in the prepared baking dish.
Bake the chicken for 25 to 30 minutes, or until the crescent rolls are golden brown and the chicken is fully cooked (internal temperature should reach 165°F).
While the chicken bakes, heat a skillet over medium heat and melt the butter.
Add the sliced almonds and toast them for 3 to 4 minutes, stirring frequently, until golden and fragrant. Remove half of the toasted almonds and set them aside for garnish.
Sprinkle the flour into the skillet with the remaining almonds and stir to coat.
Gradually whisk in the chicken broth and cook for 2 to 3 minutes, or until slightly thickened.
Stir in the heavy cream and cook for an additional 2 minutes, allowing the sauce to simmer and thicken. Remove from heat.
When the chicken is finished baking, plate each piece and spoon the almond sauce over the top.
Garnish with the reserved toasted almonds and serve immediately.
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 5393 mg | 234% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 27.2 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2549 mg | 54% | |
*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.
