Time 35m Yield 8 Number Of Ingredients 10 Steps:
In a large skillet over medium heat, melt the butter. Add almonds and cook, stirring continuously until almonds are lightly browned and fragrant. Remove almonds with a slotted spoon or spatula, reserving butter in skillet and set the almonds aside. In a small mixing bowl, combine the flour, rosemary, salt, and pepper. Coat chicken halves in prepared seasoning form step 3. In the same skillet over medium heat, cook chicken in the reserved butter for about 4-5 minutes on each side, until browned. Add green onions and garlic and cook for 1 minute. Add wine, stir through then cover the pan and reduce the heat to low. Simmer for 15 minutes or until chicken is done. With a slotted spoon, remove chicken to a serving plate. Bring remaining juices to a boil and add cooked almonds. Stir and adjust seasonings to taste. Pour almond sauce over the chicken and enjoy warm, with a side of your choice.
Time 55m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack. Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side. Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice. Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips. Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds. Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
Time 1h5m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.
Time 1h Yield 6-8 servings. Number Of Ingredients 17 Steps:
In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.
Time 45m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Saute almonds in butter in a large skillet over medium heat until lightly browned. Remove with a slotted spoon, reserving butter in skillet. Set almonds aside. Combine flour, rosemary salt and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium-high heat 4 minutes on each side. Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken.
Time 45m Yield 6 servings Number Of Ingredients 13 Steps:
1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes. 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley. 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken
Time 50m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Boil chicken on stove top until no longer pink. Dice or shred chicken and layer on bottom of 9 x 13-inch pan. In seperate bowl, mix cream of chicken soup with sour cream. Blend well. Spread soup sour cream mixture on top of chicken. Add shredded cheese, then layer with crushed Ritz crackers. Pour melted butter over crackers. Sprinkle almonds on top. Bake at 350 degrees for approximately 25 minutes, until bubbly.
More about “chicken almondine recipes”
Time 1h50m Yield 6 Number Of Ingredients 9 Steps:
Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions. Preheat oven to 325 degrees F(165 degrees C). Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.
