ALMOND-CRUSTED CHICKEN
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
- Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
ALMOND LEMON CHICKEN
Lemony, spicy, flavorful chicken breasts. A good company dish. I like to serve this with plain cooked white or brown rice, and to spoon the sauce over it. Almondy lemony chickeny goodness!
Provided by Joy Bowers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 6
Number Of Ingredients 14
Steps:
- Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
- In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
- Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 12.7 g, Cholesterol 80.3 mg, Fat 28.2 g, Fiber 2.4 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 616.9 mg, Sugar 5 g
EASY CHICKEN PAPRIKASH
When my husband studied Hungarian in the Army, I made him the chicken and onions dish known as paprikash. We serve ours over rice or buttered noodles. -Susan Wildman, Haslett, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.
Nutrition Facts :
CHICKEN ALMONDINE
This Chicken Almondine Is a Simple Yet Special Recipe for Chicken with a Change up from Your Usual Roast Dinners or Schnitzels. Deliciously Grilled in a...
Provided by Lilly Mathuse
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add almonds and cook, stirring continuously until almonds are lightly browned and fragrant. Remove almonds with a slotted spoon or spatula, reserving butter in skillet and set the almonds aside.
- In a small mixing bowl, combine the flour, rosemary, salt, and pepper.
- Coat chicken halves in prepared seasoning form step 3.
- In the same skillet over medium heat, cook chicken in the reserved butter for about 4-5 minutes on each side, until browned.
- Add green onions and garlic and cook for 1 minute.
- Add wine, stir through then cover the pan and reduce the heat to low. Simmer for 15 minutes or until chicken is done. With a slotted spoon, remove chicken to a serving plate.
- Bring remaining juices to a boil and add cooked almonds. Stir and adjust seasonings to taste.
- Pour almond sauce over the chicken and enjoy warm, with a side of your choice.
Nutrition Facts : Calories 1117, Fat 67g, Carbohydrate 16g, Protein 103g, Cholesterol 337mg, Sodium 553mg
FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
EASY CHICKEN ALMONDINE
This another family favorite here. My kids aren't to found of the almonds on top so I do leave them off sometimes. The flavors of this one dish meal are wonderful.
Provided by Daydasa
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken on stove top until no longer pink.
- Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
- In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
- Spread soup sour cream mixture on top of chicken.
- Add shredded cheese, then layer with crushed Ritz crackers.
- Pour melted butter over crackers. Sprinkle almonds on top.
- Bake at 350 degrees for approximately 25 minutes, until bubbly.
CHICKEN ALMONDINE
Make and share this Chicken Almondine recipe from Food.com.
Provided by Chicagopm
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute almonds in butter in a large skillet over medium heat until lightly browned.
- Remove with a slotted spoon, reserving butter in skillet.
- Set almonds aside.
- Combine flour, rosemary salt and pepper.
- Dredge chicken in flour mixture.
- Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
- Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
- Remove chicken to a serving platter, reserving juices in skillet.
- Set chicken aside and keep warm.
- Bring juices to a boil; stir in reserved almonds.
- Spoon almond mixture over chicken.
CHICKEN ALMONDINE
My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.
Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
CHICKEN ALMONDINE
This is easy to make and so delicious. It is my version of chicken almondine and my family loves it. Serve over rice.
Provided by Anita Hoffman
Categories Chicken
Time 55m
Number Of Ingredients 6
Steps:
- 1. Dip chicken breasts in eggs. Coat with seasoned bread crumbs.
- 2. Put chicken breasts in refrigerator i hour, so coating will stick better.
- 3. Melt 1/4 pound butter in baking pan.
- 4. Place chicken in pan and bake for 45 minutes at 375 degrees, turning once during baking.
- 5. Brown slivered almonds in 1-2 tbsp. butter.
- 6. Heat chicken gravy. Pour gravy over cooked chicken breasts.
- 7. Sprinkle almonds over chicken breast and gravy. Serve over rice.
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- Add washed and trimmed green beans to a small pan. Add boiling water from the kettle and simmer on the stove for 2 minutes.
- After 2 minutes, immediately drain the water and plunge the green beans into ice water to stop the cooking process and to help keep the green beans crisp and bright in color.
- Next, place a frying pan on medium heat and add butter. Once the butter has melted add the sliced almonds and toss together. Fry for 5 minutes, allowing the almonds to lightly brown.
- Add a squeeze of lemon juice and then take off the heat. RECIPE NOTE: Adding the juice will cause the butter to simmer and reduce rapidly, this further browns the butter and almonds. Removing the pan from the heat prevents burning.
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- Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Add the green beans and ¼ teaspoon of salt and shake the green beans into an even layer. Cook green beans, stirring occasionally, until spotty brown, about 3-4 minutes.
- Reduce the heat to medium, and add the water, and lemon juice, cover, and cook the green beans until they are bright green but still crisp about 3-4 minutes.
- Uncover the pan, add the butter and lemon zest, and increase the heat to high, and continue to cook until the water evaporates and the beans are crisp-tender, about 1-2 minutes longer.
QUICK & EASY ASPARAGUS ALMONDINE - FAMILY FOOD ON THE TABLE
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4.5/5 (2)Total Time 15 minsCategory Side DishesCalories 121 per serving
- Heat a large skillet over medium low heat and add almonds. Toast lightly for 2-3 minutes (watch to make sure they don’t burn), stirring occasionally. Remove and finely chop the almonds.
- In the same skillet, over medium heat, melt the butter. Add asparagus, 1/4 teaspoon salt and 1/8 teaspoon black pepper and saute for 4-5 minutes, stirring occasionally.
- Meanwhile, combine almonds and remaining ingredients, including remaining salt and pepper, in a small bowl and mix.
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