Almond Crusted Chicken with Tomato Citrus Sauce

Almond Crusted Chicken with Tomato Citrus Sauce

26 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Justin Parrott
Recipe by  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'!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (26)

Rate This Recipe
ASHLEY99RAS
12

ASHLEY99RAS

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

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

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.

More Reviews

Similar Recipes

Tomato Curry Chicken
(173)

Tomato Curry Chicken

Almond Lemon Chicken
(101)

Almond Lemon Chicken

Artichoke and Tomato Chicken
(97)

Artichoke and Tomato Chicken

Pan Sauce Chicken
(71)

Pan Sauce Chicken

Orange Sauce Chicken
(49)

Orange Sauce Chicken

Almond Sauce Chicken Breasts
(25)

Almond Sauce Chicken Breasts

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken with Creamy Tomato Basil Sauce

>

next recipe:

Artichoke and Tomato Chicken