Chicken Amandine

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
4		Boneless skinless chicken breasts
1/2 cup	46g / 1.6oz	Almonds - sliced
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Water
3		Garlic cloves - minced
2 tablespoons	30ml	Unsalted butter
1/4 cup	23g / 0.8oz	Fresh parsley - minced
1		Lemon - juice of

Recipe Instructions

In a heavy skillet heat the oil over moderately high heat until it is not. 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 done and transfer to a heated plate to keep warm.

Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden. Transfer them to paper towels to drain. Add to the skillet the wine, water, and garlic and boil until the mixture is reduced by half. Remove the skillet from the heat, stir in the butter, parsley, almonds, lemon juice, salt and pepper to taste, and spoon the almond sauce over the chicken.

Source:
biometrics

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.