CHICKEN WITH ALMOND SAUCE
Provided by Food Network
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
SPICY ALMOND CHICKEN
This has just the right amount of spices. It's tangy, beautiful and delicious.
Provided by MICHELLECA
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 55m
Yield 8
Number Of Ingredients 8
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).
Nutrition Facts : Calories 442.5 calories, Carbohydrate 41.1 g, Cholesterol 101.5 mg, Fat 17.1 g, Fiber 1.3 g, Protein 31.4 g, SaturatedFat 5.4 g, Sodium 297.4 mg, Sugar 34.8 g
CHICKEN IN SILKY ALMOND SAUCE
Make and share this Chicken in Silky Almond Sauce recipe from Food.com.
Provided by BonnieZ
Categories Chicken
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry.
- Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat.
- Add chicken in batches and cook on all sides just until no longer pink (do not brown).
- Remove using slotted spoon and set aside.
- Heat remaining oil in skillet.
- Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
- Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes.
- Remove mixture from heat.
- Transfer half of mixture to processor or blender.
- Puree with 1/2 of the yogurt and 1/2 of the water.
- Repeat with the rest of the mixture, yogurt and water.
- Pour sauce back into skillet.
- Add chicken to skillet.
- Place over medium high head and bring to a boil.
- Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
- Remove from head.
- Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated).
- Rewarm over low heat.
- Transfer to serving dish, garnish and serve immediately.
Nutrition Facts : Calories 678.6, Fat 51.8, SaturatedFat 12.3, Cholesterol 158, Sodium 172.8, Carbohydrate 11.2, Fiber 2, Sugar 6, Protein 41.3
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.
ALMOND SAUCE CHICKEN BREASTS
This tasty dish is very rich in flavour.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
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.
Nutrition Facts : Calories 1095.3 calories, Carbohydrate 33.1 g, Cholesterol 227 mg, Fat 88.8 g, Fiber 12.5 g, Protein 52.1 g, SaturatedFat 26.3 g, Sodium 206 mg, Sugar 7.5 g
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