Flash Chicken Saute With Cider And Almonds Recipes

SAUTEED CHICKEN BREASTS WITH ALMONDS

Steps:

• Mix the flour with salt and pepper and dust the chicken breasts with it.
• Heat half the butter in a heavy pan.
• Brown the chicken breasts very slowly on both sides.
• Add the lemon juice, and season with the salt and pepper.
• Cover the pan and sauté gently, over low heat, until the chicken is tender, 10 to 15 minutes.
• Remove the chicken from pan.
• Add 2 tablespoons of butter to pan, put first the almonds and brown over low heat.
• Add onion and garlic, cook for one minute.
• Stir in the wine with the rest of butter.
• Return the chicken to pan and reheat.
• Put breasts in serving dish and spoon almonds and sauce over chicken.
• Sprinkle with chopped parsley.

CHICKEN CUTLET WITH ALMOND BUTTER SAUCE

Steps:

• Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
• Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
• Add almonds to pan and toast, about 3 minutes.
• Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
• Stir in butter, sauce will thicken.
• Pour over chicken and garnish with green onions.

CHICKEN STEW WITH SHALLOTS, CIDER AND BUTTERNUT SQUASH

Steps:

• Heat 1 tspn oil in a dutch oven over medium high heat. Add shallots and saute 5 minutes or until tender & golden brown. Add curry powder; saute 1 minute. Spoon shallot mixture into a large bowl.
• Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tblspn oil in pan over medium high heat. Add half of chicken mixture, sprinkle with 1/4 tspn salt and 1/8 tspn pepper. Cook 6 minutes, browning on all sides. Add browned chicken to shallot mixture. Repeat process with remaining chicken mixture, 1/4 tspn salt, 1/8 tspn pepper.
• Add cider to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tblspn flour, stirring with a whisk until smooth. Add broth mixture, remaining broth,and water; bring to a boil. Stir in chicken mixture, remaining 1/2 tspnn salt, and remaining 1/4 tspn pepper. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
• Stir in squash. Simmer, uncovered, 55 minutes or until chicken and squash are very tender, and sauce thickens. Spoon about 1 cup stew into each of 6 bowls; sprinkle each serving with 2 tspns almonds and parsley.

30 MINUTE ALMOND CHICKEN

Steps:

• Toss Chicken with Dressing in plastic bag or container with lid.
• Add Chicken with Dressing to large nonstick skillet on medium-high heat and cook 4 minutes on each side (or until browned).
• Stir in Broth and bring to a boil.
• Cover and Simmer for 10 Minutes.
• Add Beans and cook 5 Minutes or until Chicken is cooked through.
• Remove Chicken from skillet (I removed the green beans also).
• Add Rice and Almonds and Remove from heat, cover and let stand for 5 minutes.
• Seat Chicken on Green Beans over the Almond-Rice.