Almond Chicken Breasts
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 egg
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg
Pound chicken breasts to flatten; Season with salt and pepper to
taste. In a small bowl, beat together egg and water to make egg
wash. Place almond crumbs in a shallow dish or bowl; dip chicken
in egg wash, then dredge in almonds.
Melt butter with olive oil
in a medium skillet over medium high heat. Brown coated chicken
quickly, then transfer to a 9x13 inch baking dish. Preheat oven
to 350 degrees F (175 degrees C). In same skillet, brown the
mushrooms and onions with the garlic. Mix together and spread
mixture over the chicken. In same skillet, combine the cream and
almond paste and mix together; heat through, then stir in
nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for
40 minutes, or until chicken is cooked through and no longer
pink inside.
Makes 4 servings.
Return
to Turkey, Chicken and Dressing Recipes Index |
