Chicken And Rice Amandine Recipes

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CHICKEN AMANDINE



Chicken Amandine image

With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. -Kat Woolbright, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1 tablespoon butter
1 package (6 ounces) long grain and wild rice
2-1/4 cups chicken broth
3 cups cubed cooked chicken
2 cups frozen french-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 ounces) diced pimientos, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1 bacon strip, cooked and crumbled

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.

Nutrition Facts : Calories 297 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 912mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

RICE PILAF AMANDINE



Rice Pilaf Amandine image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/8 cup sliced almonds
Kosher salt
1/2 pound haricots verts, cut into 1-inch pieces
1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1 1/2 cups converted (parboiled) white rice
2 3/4 cups low-sodium chicken broth
1 bay leaf
1 wide strip lemon zest
1 teaspoon fresh lemon juice
Freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes. Transfer to a small bowl and let cool.
  • Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water. Wipe out the saucepan.
  • Melt the butter in the saucepan over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes. Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds.

CHICKEN AMANDINE



Chicken Amandine image

I don't remember where this recipe came from but it is quick, easy, and good...the three things that I am always looking for in a recipe. Served with rice and broccoli, it is much requested meal.

Provided by Denise in da Kitchen

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
margarine or butter
1/3 cup sliced almonds
2 tablespoons lemon juice
parsley sprig (to garnish)

Steps:

  • On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
  • In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
  • Remove chicken to platter.
  • In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
  • Stir in lemon juice.
  • Spoon sauce over chicken.
  • Garnish with parsley sprigs.

CHICKEN BREAST AMANDINE



Chicken Breast Amandine image

When you don't have time for a lot of prepping for supper. This is simple and elegant and very flavourful.

Provided by evelynathens

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 boneless chicken breasts, about 1 lb (with skin)
1/4 cup sliced almonds
1/4 cup dry white wine
1/4 cup water
1 garlic clove, minced and mashed to a paste with
1 pinch salt
1 tablespoon butter
2 tablespoons minced fresh parsley
lemon juice

Steps:

  • Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
  • Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
  • Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
  • Add wine, water and garlic paste to skillet and boil until reduced by half.
  • Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
  • Spoon sauce over chicken.
  • Serve with buttered orzo and steamed broccoli.

Nutrition Facts : Calories 453.8, Fat 31.6, SaturatedFat 8.9, Cholesterol 108.1, Sodium 224.6, Carbohydrate 4, Fiber 1.6, Sugar 0.8, Protein 33

CHICKEN WILD RICE AMANDINE



Chicken Wild Rice Amandine image

Number Of Ingredients 11

1 1/2 cups uncooked wild rice
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breast halves, cubed
1/4 cup chopped onion
1 (8-ounce) package (3 cups) sliced fresh mushrooms
2 (14 1/2-ounce) cans ready-to-serve chicken broth
1/4 cup soy sauce
1/4 teaspoon hot pepper sauce
1/4 cup all-purpose flour
1 (8-ounce) can sliced water chestnut, drained
1/2 cup slivered almonds

Steps:

  • 1. Heat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray. Rinse wild rice place in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat cover and simmer 10 minutes.2. Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add chicken cook and stir 6 to 8 minutes or until lightly browned. Add onion and mushrooms cook and stir 5 to 6 minutes or until onion and mushrooms are tender. Drain wild rice. Add to mixture in Dutch oven.3. In large bowl, combine broth, soy sauce, hot pepper sauce and flour blend well. Stir into chicken mixture in Dutch oven. Add water chestnuts cook and stir until mixture is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole.4. Bake at 350°F. for 30 minutes. Stir in almonds cover and bake an additional 30 to 45 minutes or until rice is tender and liquid is absorbed.Nutrition Information Per Serving: Serving Size: 1 1/4 Cups * Calories: 330 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 50 mg 17% * Sodium: 890 mg 37% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 28 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat or 2 Carbohydrate, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat

Nutrition Facts : Nutritional Facts Serves

BAKED CHICKEN AMANDINE



Baked Chicken Amandine image

On busy winter evenings, this saucy casserole is a minute-saving mainstay. Often, I serve it with twice-baked potatoes, salad and dessert. It's fine for family, company and potlucks.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 8

3 to 4 cups cubed cooked chicken
3 cups frozen chopped broccoli, thawed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 cups shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 25)
1/4 cup butter, melted
1/2 cup sliced almonds

Steps:

  • In a greased 13x9-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350° for 45-50 minutes or until golden brown.

Nutrition Facts :

CHICKEN AND RICE AMANDINE



Chicken and Rice Amandine image

Using rice pilaf mix makes this recipe quick and easy.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons LAND O LAKES® Butter
¼ teaspoon garlic powder
¼ cup sliced almonds
12 ounces boneless, skinless chicken breast strips
1 ¾ cups water
1 (6 ounce) package rice with toasted pasta pilaf mix
1 ½ cups frozen French-cut green beans
½ cup LAND O LAKES® Sour Cream

Steps:

  • Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds. Cook over medium heat, stirring occasionally, until almonds are lightly browned (2 to 3 minutes). Remove almonds with slotted spoon. Set aside.
  • Increase heat to medium-high; add chicken strips to same skillet. Cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in water and rice with seasoning packet. Continue cooking until mixture comes to a boil (3 to 5 minutes).
  • Reduce heat to medium. Cover; cook 5 minutes. Uncover; stir in green beans. Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed. Uncover; stir in sour cream. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 42.2 g, Cholesterol 79.3 mg, Fat 15.9 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 7.5 g, Sodium 129.8 mg, Sugar 2.6 g

CHICKEN BREAST AMANDINE



Chicken Breast Amandine image

Categories     Chicken     Quick & Easy     Dinner     Almond     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 tablespoon vegetable oil
1 large whole boneless chicken breast with the skin (about 1 pound), halved
1/4 cup slice almonds
1/4 cup dry white wine
1/4 cup water
1 garlic clove, minced and mashed to a paste with a pinch of salt
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
fresh lemon juice to taste

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.
  • Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.

RICE AMANDINE



Rice Amandine image

Meet green bean Amandine's cousin, Rice Amandine. Both are easy, delicious and sprinkled with toasted almonds.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 4 servings

Number Of Ingredients 4

1 can (14 oz.) chicken broth
1/4 cup water
2 cups instant white rice, uncooked
1/2 cup sliced almonds, toasted

Steps:

  • Bring chicken broth and water to boil in medium saucepan.
  • Stir in rice; cover. Remove from heat. Let stand 5 min.
  • Add almonds; mix lightly.

Nutrition Facts : Calories 250, Fat 0 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 39 g, Sugar 0 g, Protein 1 g

BAKED WILD RICE AMANDINE



Baked Wild Rice Amandine image

Categories     Nut     Side     Bake     Low/No Sugar     Almond     Winter     Wild Rice     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 5

1/3 cup sliced almonds
2 tablespoons unsalted butter, cut into pieces and softened
1 cup wild rice (about 6 ounces), rinsed well in several changes of cold water and drained
2 1/4 cups chicken broth, heated
1/4 teaspoon salt

Steps:

  • Preheat oven to 475°F.
  • In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
  • Rice may be made 1 day ahead and reheated before serving.

CHICKEN AND RICE AMANDINE



Chicken and Rice Amandine image

Using rice pilaf mix makes this recipe quick and easy.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons LAND O LAKES® Butter
¼ teaspoon garlic powder
¼ cup sliced almonds
12 ounces boneless, skinless chicken breast strips
1 ¾ cups water
1 (6 ounce) package rice with toasted pasta pilaf mix
1 ½ cups frozen French-cut green beans
½ cup LAND O LAKES® Sour Cream

Steps:

  • Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds. Cook over medium heat, stirring occasionally, until almonds are lightly browned (2 to 3 minutes). Remove almonds with slotted spoon. Set aside.
  • Increase heat to medium-high; add chicken strips to same skillet. Cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in water and rice with seasoning packet. Continue cooking until mixture comes to a boil (3 to 5 minutes).
  • Reduce heat to medium. Cover; cook 5 minutes. Uncover; stir in green beans. Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed. Uncover; stir in sour cream. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 42.2 g, Cholesterol 79.3 mg, Fat 15.9 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 7.5 g, Sodium 129.8 mg, Sugar 2.6 g

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