Time 1h Yield 4 Number Of Ingredients 13 Steps:
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds. Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute. Mix sauce ingredients together in small bowl, set aside. Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside. Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside. Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes). Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture. Stir together until sauce thickens slightly. Serve with rice or noodles.
Yield Makes 4 main-course servings Number Of Ingredients 13 Steps:
Put oven rack in middle position and preheat oven to 375°F. Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes. Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don’t grind to a paste). Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean. Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate. Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
Time 40m Yield 4 servings. Number Of Ingredients 12 Steps:
In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.
Time 45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Mix together mushrooms, green onion, Worcestershire, sherry, and almonds. Pour into shallow baking dish. Whisk together melted butter, paprika, lemon juice, and extract. Thoroughly coat breasts with butter mixture. Place breasts on top of mushrooms in the baking dish. Pour remaining butter mixture over breasts, and sprinkle with garlic powder and salt. Bake covered for 30 minutes at 350 deg F, or until juices run clear. Remove chicken from dish and pour sauce into saute pan. Over medium heat, thicken sauce with flour and sour cream. Serve chicken breasts with sauce and rice.
More about “chicken with almond sauce recipes”
Time 35m Yield 6 Number Of Ingredients 14 Steps:
Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate. Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel. Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet. Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
