Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Chicken Breast Amandine Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 168g | |
| Calories 330 | |
| Calories from Fat 261 | 79% |
| Total Fat 29.87g | 37% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 11mg | 0% |
| Potassium 176mg | 5% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.05g | 1% |
| Protein 2.41g | 4% |
Ingredients Convert Measures
- 1 Tbsp. vegetable oil
- 1 lrg whol boneless chicken breast with the (about 1 lb.), skin - halved
- 1/4 c. slice almonds
- 1/4 c. dry white wine
- 1/4 c. water
- 1 x garlic clove chopped and mashed to a paste with a healthy pinch of salt
- 1 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh parsley leaves
- fresh lemon juice to taste
Directions
- In a heavy skillet heat the oil over moderately high heat till it is warm but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 min on each side. Reduce the heat to moderately low, cook the chicken for 6 min more on each side, or possibly till
- it is cooked through, and transfer it to 2 heated plates.
- Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or possibly till they are golden brown, and transfer them with a
- slotted spoon to paper towels to drain. Add in to the skillet the wine, the water, and the garlic paste and boil the mix till it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.
- Serves 2.
