Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup sliced almonds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- Lemon wedges and parsley for garnish
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, salt, pepper, garlic powder, and paprika.
4. Coat each chicken breast in the flour mixture, shaking off any excess.
5. In a large skillet, melt the butter and olive oil over medium-high heat.
6. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until golden brown.
7. Transfer the chicken breasts to a baking dish and sprinkle with sliced almonds.
8. Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through.
9. Remove the chicken from the oven and transfer to a serving platter.
10. In the same skillet used to cook the chicken, add the white wine, chicken broth, and lemon juice. Cook over medium-high heat, stirring frequently, until the sauce has thickened.
11. Pour the sauce over the chicken breasts and garnish with lemon wedges and parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Fat per serving: 21g
Carbohydrates per serving: 12g
Protein per serving: 36g
Substitutions for ingredients:
- Almonds: You can substitute sliced almonds with chopped pecans or walnuts.
- Flour: You can use gluten-free flour or almond flour for a gluten-free version.
- White wine: You can substitute white wine with chicken broth or apple cider vinegar.
Variations:
- You can add sliced mushrooms to the skillet when cooking the chicken.
- You can use bone-in chicken breasts instead of boneless.
- You can add a tablespoon of Dijon mustard to the sauce for extra flavor.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness for even cooking.
- Use a meat thermometer to check if the chicken is cooked through. The internal temperature should be 165°F.
- Toast the sliced almonds in a dry skillet for a few minutes before adding them to the chicken for extra flavor.
Storage instructions:
Store any leftovers in an airtight container 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.
Presentation ideas:
Serve the chicken on a bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
Garnish with lemon wedges and parsley.
Pairings:
This dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
- Quinoa salad
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.
- If the chicken is not browning evenly, adjust the heat and cooking time accordingly.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Amandine is a French term that means "with almonds." This dish is a classic French preparation that is often made with fish, but can also be made with chicken or veal.
Flavor profiles:
This dish has a savory and nutty flavor from the sliced almonds and a tangy flavor from the lemon juice.
Serving suggestions:
Serve the chicken with a side of rice or quinoa and a green salad for a complete meal.
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Taste: Citrusy, Tangy, Savory, Herbaceous, Nutty