Almond Chicken Recipe

This easy almond chicken recipe features pan fried boneless breasts topped with a tangy honey sauce and lots of crunchy toasted almonds. This is the perfect recipe to make for nights when you are pressed for time but still want to try something a little different. The ground almond coating ensures that the breast meat will stay tender and moist and the quick sauce adds a lot of interest.

The honey vinegar sauce that gets made at the last minute in this almond chicken recipe is not meant to be a huge feature in the presentation. The small amount of sauce is just enough to give a little punch of yumminess. If you serve the chicken breasts on top of a bed of rice, the rice will be pleasantly infused with the taste of the sauce as well.

Recipe Notes

Be careful not to fry the almond chicken recipe at too high of a temperature as the ground almonds can burn fairly easily. If you flatten the chicken breasts before starting, they well cook quickly, which will help to keep the nut coating from burning.

Ground Almonds

Sometimes referred to as almond meal. finely ground almonds are a very popular ingredient in French cooking. Often they will be paired with sugar to make some fabulously moist and flavorful dessert, like this almond cake recipe.

Adding them to savory recipes also works well, especially when they are used as a topping or as a coating like in the almond chicken recipe here. If you can't find almond meal for some reason, you can always make your own. Here are some good direcitons about how to make almond meal in a coffee grinder.

Almond Chicken
Poulet amandine sauce miel

Preparation Time: 30 mininutes

Serves 4

Ingredients

  • 1 cup sliced almonds (3 ounces)
  • 4 chicken breast halves (about 6 ounces each)
  • 2 tablespoons flour
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup dry bread crumbs
  • 1/2 cup ground almonds
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1/4 cup vinegar
  • 1/4 cup honey
  • salt and pepper

Directions

  1. Preheat oven to 400°F (200°C). Spread the almonds out on a non-stick baking sheet. Toast in the preheated oven for 4 minutes until golden brown.
  2. Open out the chicken breast halves on a cutting board, cover with a sheet of wax paper, and roll over them with a rolling pin so they are about 1/2 inch thick.
  3. Prepare three dredging pans. In one, place the flour. In the second, beat the egg with the water. In the third, mix the bread crumbs with the ground almonds.
  4. Sprinkle the chicken breasts with salt and pepper. Dredge them first in the flour, then dip in the egg and finally coat with the bread crumb mixture.
  5. In a large skillet, heat the vegetable oil and butter on medium heat. When the butter has melted, place the breaded chicken breasts in the skillet. Cook, turning once, until the meat is cooked through - about 5 minutes each side.
  6. When they are cooked, remove the chicken breasts from the skillet and cover them with aluminum foil to keep them warm. Add the vinegar to the warm skillet and stir with a wooden spoon on low heat, scrapping the bits on the bottom of the pan into the vinegar. Stir in the honey and warm through.
  7. To serve, drizzle the sauce on top of the warm chicken breasts.

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