Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1 cup almond meal
- 1/2 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Large skillet
- Whisk
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the almond meal.
6. Dip each chicken breast into the flour mixture, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in the almond meal, pressing the almond meal onto the chicken to ensure it sticks.
7. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
8. Transfer the chicken breasts to a wire rack set on a baking sheet and bake in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F.
9. While the chicken is baking, make the country gravy. In the same skillet used to cook the chicken, melt the butter over medium heat.
10. Whisk in the flour leftover from coating the chicken until it forms a paste.
11. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the gravy thickens.
12. Season with salt and pepper to taste.
13. Serve the almond-crusted chicken with the country gravy on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of chicken: 165°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 610
- Fat: 42g
- Carbohydrates: 22g
- Protein: 34g
Substitutions for ingredients:
- Almond meal can be substituted with breadcrumbs or panko breadcrumbs.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add grated Parmesan cheese to the almond meal coating for extra flavor.
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Add chopped fresh herbs like parsley or thyme to the country gravy.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use a wire rack when baking the chicken to ensure it stays crispy.
- If the gravy is too thick, add more chicken broth or cream to thin it out.
Storage instructions:
- Store leftover chicken and gravy in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the gravy in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the almond-crusted chicken on a bed of mashed potatoes or roasted vegetables.
- Garnish with chopped fresh herbs or sliced almonds.
Pairings:
- Serve with a side of green beans or roasted carrots.
- Pair with a glass of Chardonnay or Pinot Noir.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
- Garlic bread
Troubleshooting advice:
- If the almond meal coating is not sticking to the chicken, try pressing it on harder or adding a little bit of water to the beaten eggs to make them stickier.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Almond-crusted chicken is a modern twist on traditional Southern fried chicken.
Flavor profiles:
- The almond meal coating adds a nutty flavor and crunchy texture to the chicken, while the country gravy is creamy and savory.
Serving suggestions:
- Serve the almond-crusted chicken with a side of mashed potatoes and green beans for a classic Southern meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A