Chicken Almondine

Delicious Chicken Almondine Recipe with Lemon and Tarragon

Preparation time: 60 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Chicken Almondine is a classic dish that features tender chicken breasts coated in a crunchy almond and breadcrumb mixture, then sautéed to perfection. The dish is finished with a flavorful lemon and butter sauce, making it a delicious and elegant meal that is sure to impress.

History

Chicken Almondine is believed to have originated in France, where almonds are a popular ingredient in many dishes. The combination of crunchy almonds and tender chicken has been a favorite for centuries, and the dish has since spread to other parts of the world, becoming a beloved classic in many households.

Ingredients

8 whole chicken breasts, split in half, skinned and boned
3 large eggs
1 cup flour
1 cup milk (regular or low-fat/skimmed only)
1 tsp grated lemon peel
2 tsp salt
0.25 tsp black pepper
3 cup dried breadcrumbs
2 cup slivered almonds
0.5 tsp crushed tarragon
0.75 cup margarine
4 tbsp salad oil
2 cup chicken broth
0.25 cup lemon juice
3 tbsp minced parsley
lemon wedges and parsley for garnish

How to prepare

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

Variations

Substitute the almonds with pecans or walnuts for a different flavor profile.
Add a splash of white wine to the sauce for a more complex flavor.
Use boneless, skinless chicken thighs instead of chicken breasts for a more budget-friendly option.

Cooking Tips & Tricks

Make sure to flatten the chicken breasts evenly to ensure even cooking.

- Refrigerating the chicken in the batter helps the coating adhere better to the chicken.

- Be sure to drain the chicken well before coating it in the breadcrumb mixture to prevent a soggy coating.

- Sauté the chicken in batches to avoid overcrowding the pan, which can lead to uneven cooking.

- Be careful not to overcook the chicken, as it can become dry and tough.

Serving Suggestions

Chicken Almondine pairs well with steamed vegetables, rice, or a fresh green salad. It can also be served with a side of roasted potatoes or crusty bread to soak up the delicious sauce.

Cooking Techniques

Sautéing the chicken breasts in a combination of margarine and oil helps to achieve a crispy coating while keeping the chicken moist and tender.

- Simmering the sauce with chicken broth and lemon juice infuses the dish with a bright and tangy flavor.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond flour for the breadcrumbs to make the dish gluten-free.

- Use almond milk instead of regular milk for a dairy-free option.

Make Ahead Tips

You can prepare the chicken breasts in advance and refrigerate them in the batter overnight. Simply coat them in the breadcrumb mixture and sauté them when ready to serve.

- The sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Arrange the chicken breasts on a platter and drizzle the sauce over the top for an elegant presentation. - Garnish with fresh parsley and lemon wedges for a pop of color and freshness.

Pairing Recommendations

Pair Chicken Almondine with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the flavors of the dish.

- A side of roasted asparagus or sautéed green beans would also be a delicious accompaniment.

Storage and Reheating Instructions

Store any leftover Chicken Almondine in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

480

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 32g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 38g

Vitamins and minerals

Vitamin A: 12%

- Vitamin C: 8%

- Calcium: 10%

- Iron: 15%

Alergens

Contains almonds and eggs

Summary

Chicken Almondine is a rich source of protein and healthy fats, while also providing a good amount of vitamins and minerals. However, it is important to note that it is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Chicken Almondine is a classic dish that combines tender chicken breasts with a crunchy almond and breadcrumb coating, finished with a flavorful lemon and butter sauce. With a few simple ingredients and techniques, you can create a delicious and elegant meal that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Chicken Almondine. It was a sunny day in the early spring when I found myself browsing through a dusty old cookbook at a yard sale. As I flipped through the pages, my eyes landed on a simple yet elegant recipe for Chicken Almondine. The combination of tender chicken, crunchy almonds, and a rich buttery sauce immediately caught my attention.

I couldn't resist buying the cookbook and rushing home to try out the recipe. As I gathered the ingredients and got to work in the kitchen, I couldn't help but think back to all the different recipes I had learned over the years. From my mother's classic meatloaf to my aunt's famous apple pie, I had gathered a treasure trove of culinary knowledge from the many people and places I had encountered.

I followed the recipe carefully, sautéing the chicken breasts in a hot skillet until they were golden brown and cooked through. Then, I added a generous sprinkle of sliced almonds and let them toast to perfection alongside the chicken. Finally, I drizzled the whole dish with a luscious sauce made from butter, lemon juice, and a hint of garlic.

As I took my first bite of the finished dish, I was transported to a world of flavors and memories. The tender chicken paired perfectly with the crunchy almonds, and the buttery sauce added a touch of richness that tied everything together. I knew right then and there that this recipe would become a staple in my cooking repertoire.

Over the years, I have made Chicken Almondine for countless dinner parties, family gatherings, and quiet nights at home. Each time I prepare this dish, I am reminded of the day I stumbled upon the recipe and the joy it brought me. I have shared the recipe with friends and family, passing on the tradition of good food and good company.

As I sit here now, reflecting on all the recipes I have collected and the memories they hold, I am grateful for the gift of cooking. It has brought me closer to those I love and allowed me to express myself in a way that words cannot. And as I continue to cook and create in my kitchen, I know that the recipe for Chicken Almondine will always hold a special place in my heart.