Almondchickenwithsavoryplumsauce Recipes

CHICKEN WITH ALMOND SAUCE

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

ALMOND SAUCE CHICKEN BREASTS

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.

SPICY CHICKEN AND ALMOND STEW

Steps:

• Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
• Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.

QUICK ALMOND CHICKEN STIR-FRY

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.

ALMOND CHICKEN WITH SAVORY PLUM SAUCE

Steps:

• Preheat oven 375 deg.
• Combine first four ingredients in plastic bag. Add chicken strips and marinate for 15 minutes.
• Place almonds and parsley on waxed paper. Dip chicken strips into mixture to coat. Place chicken strips on a sprayed jelly roll pan and bake at 375 deg. for 16-20 minutes.
• Plum sauce:.
• Cut in half, remove seed and chop. Puree plums in a blender
• Place puree into a sauce pan and add soy, cornstarch, sugar, ginger and garlic. Bring to a simmer and let simmer until thick about 10-15 minutes.
• Or you may place in a 1 quart glass container, combine all ingredients and microwave on high uncovered for 8 minutes. Stirring every 3 minutes or until thick and clear.
• Serve chicken strips with lettuce, sugar snap peas and sauce.

CHICKEN BREASTS IN SOUR CREAM-ALMOND SAUCE

Steps:

• Saute the chicken on both sides in butter, remove from the skillet. Add the onion and garlic, cook and stir for 2 to 3 minutes. Add tomato paste and flour to the skillet, stir until blended and smooth. Gradually add the chicken stock and sherry, cook and stir until smooth and slightly thickened. Return the chicken to the skillet. Add the almonds, dill, salt, and pepper.
• Cover and simmer over low heat for 30 minutes on until tender. Arrange the chicken in a shallow baking dish. Stir the sour cream into the sauce and pour over the chicken. Sprinkle with grated cheese and brown under broiler.

ALMOND CHICKEN WITH APRICOT SAUCE

Steps:

• In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

SPICY ALMOND CHICKEN

Steps:

• Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
• Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).

COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE

Steps:

• Preheat oven to 350.
• Combine chopped almonds and.
• coconut in shallow dish: set aside.
• Pour coconut milk in a shallow dish.
• Salt and pepper both sides of chicken breast fillets.
• Dip fillets into coconut milk and then the almond coconut mixture.
• Place onto lightly oiled baking sheet.
• Bake for 25 minutes, turning once.
• Sauce: In a medium saucepan, heat oil over medium heat.
• Saute scallion and garlic until golden.
• Add curry and ginger and cook for one minute.
• Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
• Poor sauce over chicken over Jasmine Rice.
• I've made this without the coconut milk before -- I.
• just dipped the chicken into 1 lightly beaten egg.

CHICKEN IN ALMOND SAUCE

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.

30-MINUTE ALMOND CHICKEN

Steps:

• Cook chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.
• Add broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.
• Stir rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.