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
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.
Yield Makes 4 main-course servings Number Of Ingredients 13 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.
Time 45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Mix together mushrooms, green onion, Worcestershire, sherry, and almonds. Pour into shallow baking dish. Whisk together melted butter, paprika, lemon juice, and extract. Thoroughly coat breasts with butter mixture. Place breasts on top of mushrooms in the baking dish. Pour remaining butter mixture over breasts, and sprinkle with garlic powder and salt. Bake covered for 30 minutes at 350 deg F, or until juices run clear. Remove chicken from dish and pour sauce into saute pan. Over medium heat, thicken sauce with flour and sour cream. Serve chicken breasts with sauce and rice.
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside. In the same pan, heat the butter. Sprinkle the chicken pieces with salt, pepper and paprika. Fry the chicken until golden brown all over. Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender. While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments. When the chicken is done, remove and arrange on a hot serving dish. Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce). Adjust the seasoning and pour the sauce over the chicken. Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.
More about “chicken in almond sauce recipes”
Time 35m Yield 6 Number Of Ingredients 14 Steps:
Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate. Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel. Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet. Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
