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Almond Crusted Chicken with Tomato Citrus Sauce

Almond Crusted Chicken with Tomato Citrus Sauce

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Justin Parrott

Justin Parrott

Chicken breasts coated in an almond seasoned flour and sauteed, then topped with a tomato/orange/herb sauce that could be citrus heaven! Elegant and unique enough for guests, tasty enough for down home cookin'!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 42.6 g
  • 66%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.
  2. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
  3. When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
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Reviews

ASHLEY99RAS
12

ASHLEY99RAS

1/25/2004

The coating for the chicken is WONDERFUL. However, I had some trouble with the sauce - cooking it for the recommended time on medium for so long made it quite blackened. But it was delicious without the sauce too.

JERAMY
10

JERAMY

1/25/2004

I fixed this recipe for my girlfriend on Valentine's Day and she absolutely loved it. The seasonings are delicious. The dish is pretty easy to make and done well, this dish is superb.

Gretchen B
9

Gretchen B

3/12/2006

This recipe has some different combinations of flavors that sounded interesting, but didn't really work for me. The sauce had an odd flavor and I didn't think it went with the chicken at all. If I make this again I will not make the sauce, the chicken coating is flavorful enough in itself. I will also not fry it on the stovetop again as the chicken turned out really oily (so did the sauce). I think it would be just as good done in the oven as I have a similar recipe that cooks the chicken in the oven at 350 for about 50 minutes.

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