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== Description ==
 
== Description ==
  +
This divine poultry dish is packed with flour, herbs, and real breadcrumbs and made with milk, lemon peel, and almonds as it then delivers a rich aroma that it relishes with the chicken.
  +
[[File:Chicken Almondine.jpg|thumb|220x220px]]
   
 
==Ingredients==
 
==Ingredients==
 
* 8 whole [[chicken breasts]], split in half, skinned and boned
 
* 8 whole [[chicken breasts]], split in half, skinned and boned
* 3 [[egg]]s
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* 3 large [[egg]]s
 
* 1 cup [[flour]]
 
* 1 cup [[flour]]
* 1 cup [[milk]]
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* 1 cup [[milk]], regular or low-fat/skimmed only
 
* 1 tsp. grated [[lemon peel]]
 
* 1 tsp. grated [[lemon peel]]
 
* 2 tsp. [[salt]]
 
* 2 tsp. [[salt]]
* ¼ tsp. [[pepper]]
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* ¼ tsp. [[pepper]], black only
* 3 cups dried [[bread crumbs]]
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* 3 cups dried [[bread crumbs|breadcrumbs]]
 
* 2 cups slivered [[almond]]s
 
* 2 cups slivered [[almond]]s
 
* ½ tsp [[tarragon]], crushed
 
* ½ tsp [[tarragon]], crushed
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== Directions ==
 
== Directions ==
 
# Slightly flatten chicken breasts between two sheets of wax paper; set aside.
 
# Slightly flatten chicken breasts between two sheets of wax paper; set aside.
# In a blender combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
+
# In a blender, combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
 
# Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
 
# Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
# Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in large pan. Remove chicken from batter, draining well.
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# Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in a large pan. Remove chicken from batter, draining well.
 
# Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 
# Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 
# In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
 
# In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
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# Add more oil and margarine. Repeat until all chicken has been lightly browned.
 
# Add more oil and margarine. Repeat until all chicken has been lightly browned.
 
# Then add chicken broth and lemon juice to skillet and heat to a simmer.
 
# Then add chicken broth and lemon juice to skillet and heat to a simmer.
# Stir in 4 tablespoons margarine. Leave sauce in skillet and cover. Remove from heat and set aside.
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# Mix up 4 tablespoons margarine. Leave sauce in a skillet and cover. Remove from heat and set aside.
# At serving time, heat sauce to boiling and season to taste. Stir in parsley.
+
# At serving time, heat sauce to boiling and season to taste. Mix up parsley.
# To serve, arrange chicken on serving platter.
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# To serve, arrange chicken on a serving platter.
 
# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.
 
# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.
   
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== Videos ==
  +
[[File:How to Cook Chicken Almondine|centre|thumb|480x480px]]
 
[[Category:Chicken breast Recipes]]
 
[[Category:Chicken breast Recipes]]
 
[[Category:Main Dish Poultry Recipes]]
 
[[Category:Main Dish Poultry Recipes]]

Latest revision as of 02:07, July 20, 2018

Description Edit

This divine poultry dish is packed with flour, herbs, and real breadcrumbs and made with milk, lemon peel, and almonds as it then delivers a rich aroma that it relishes with the chicken.

Chicken Almondine

IngredientsEdit

Directions Edit

  1. Slightly flatten chicken breasts between two sheets of wax paper; set aside.
  2. In a blender, combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
  3. Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
  4. Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in a large pan. Remove chicken from batter, draining well.
  5. Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
  6. In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
  7. Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large baking pan and place in a warm oven. Wipe out skillet with paper towels.
  8. Add more oil and margarine. Repeat until all chicken has been lightly browned.
  9. Then add chicken broth and lemon juice to skillet and heat to a simmer.
  10. Mix up 4 tablespoons margarine. Leave sauce in a skillet and cover. Remove from heat and set aside.
  11. At serving time, heat sauce to boiling and season to taste. Mix up parsley.
  12. To serve, arrange chicken on a serving platter.
  13. Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.

Videos Edit

How to Cook Chicken Almondine

How to Cook Chicken Almondine

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