Chicken and Crescent Almondine

Nutriscore Rating: 65/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 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

13 steps

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a baking dish large enough to hold the chicken pieces.

3. Season the chicken breasts on both sides with salt, black pepper, and garlic powder.

4. Unroll the crescent roll dough and divide it into 4 triangles.

5. 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.

6. 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).

7. While the chicken bakes, heat a skillet over medium heat and melt the butter.

8. 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.

9. Sprinkle the flour into the skillet with the remaining almonds and stir to coat.

10. Gradually whisk in the chicken broth and cook for 2 to 3 minutes, or until slightly thickened.

11. Stir in the heavy cream and cook for an additional 2 minutes, allowing the sauce to simmer and thicken. Remove from heat.

12. When the chicken is finished baking, plate each piece and spoon the almond sauce over the top.

13. Garnish with the reserved toasted almonds and serve immediately.

Nutrition Facts

1 serving (318.2g)

Calories		650
% Daily Value*
Total Fat		30.6 g	39%
	Saturated Fat	9.9 g	49%
	Polyunsaturated Fat	0.0 g
Cholesterol		163 mg	54%
Sodium		1238 mg	54%
Total Carbohydrate		27.7 g	10%
	Dietary Fiber	2.5 g	9%
	Total Sugars	6.7 g
Protein		62.4 g	125%
Vitamin D		0.1 mcg	0%
Calcium		80 mg	6%
Iron		3.8 mg	21%
Potassium		638 mg	14%

*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.

Source of Calories

Fat: 1103 cal (43.3%%)

Protein: 1000 cal (39.3%%)

Carbs: 444 cal (17.4%%)