Almond chicken
Another nice way to cook chicken breasts. White wine with with white meat.
Almond chicken | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 341 |
Ready in: | 50 minutes |
Prep. time: | 15 minutes |
Cook time: | 35 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 24th October 2012 |
Best recipe reviewFabulous! 5/5 Cannot stop making this! |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 4 chicken breasts, bones and skin removed
- 40 g (1 Β½ oz) butter
- Juice from Β½ a lemon
- Chopped zest from ΒΌ of a lemon
- 40 g (1 Β½ oz) almond flakes or halves, chopped and toasted, browned but NOT burnt
- 1 garlic clove, crushed
- 1 onion, sliced finely
- 1 bell pepper (or a coloured mix of bell peppers), chopped
- 2 tablespoons parsley
- 50 ml (2 fl oz) dry white wine
- 2 teaspoons cornflour mixed to a paste with a little cold water
- Salt and freshly ground black pepper to taste
Method
- Melt half of the butter in a pan and gently brown the chicken pieces on both sides
- Add the lemon juice, season with salt and pepper and return to a gentle heat and cook for 20 minutes
- Remove the chicken and keep warm
- Add the remaining butter, onions, garlic and brown the onions being careful not to burn them
- Add the half of the toasted almonds, cornflour, wine and return the chicken and turn the heat up to reduce the liquid so there is just a little sauce
- Garnish with the remaining almond slices
- Pour into a warm serving dish
Serving suggestions
Serve hot with plain boiled rice , garnished with chopped parsley
Variations
Try 2 tablespoons of chopped chervil instead of the parsley if you are growing it or can buy it.
Try with ground almonds instead of chopped almond flakes
See also
- Get chicken pieces the economical way, joint the chicken yourself
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