- 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.
03/27/2017
recipepes.com
Almond Sauce Chicken Breasts, recipe
PT15M
PT1H
5
455 calories
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