Almond Sauce Chicken Breasts

Almond Sauce Chicken Breasts

25

"This tasty dish is very rich in flavour."

Ingredients

1 h servings 1095 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 1095 kcal
  • 55%
  • Fat:
  • 88.8 g
  • 137%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 52.1 g
  • 104%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
  5. 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.
  6. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Footnotes

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

25
  1. 41 Ratings

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Most helpful

While I am new to cooking I found this recipe easy and it tastes great. Use about 1/2 the almond paste and don't have the pan too hot when you cook the breasts. I will make this again.

Most helpful critical

I was not impressed with this recipe at all. After baking the sauce was a grayish color and didn't give the dish enough flavor. If I try this recipe again I will try making it without baking t...

While I am new to cooking I found this recipe easy and it tastes great. Use about 1/2 the almond paste and don't have the pan too hot when you cook the breasts. I will make this again.

Such a good boneless chicken recipe. A nice different touch. I had to substitute flour and almond extract for the almond paste, still turned out very tasty.

I combine this recipe with the amaretto chicken also on the site. i follow this recipe to step 3. then i use i cup heavy cream, 1 cup shredded gruyere cheese, and 1/2 a cup of amaretto and mel...

I made this for Valentines day dinner for my new BF 3 years ago. It got Rave reviews; and were still together :o) Since I was traveling to dinner I chopped everything up ( onion, almonds, butter...

A very good chicken dish. I used a lot less almond paste than the recipe called for and it came out wonderfully with a light flavor. Was a pleasure to make and enjoy with my husband who like i...

At first I gave this recipe a 3 because it was bland, overly rich and the nutmeg was too strong. But the next day the leftovers were so delicious that I had to change the rating to a 4. To sear ...

I was not impressed with this recipe at all. After baking the sauce was a grayish color and didn't give the dish enough flavor. If I try this recipe again I will try making it without baking t...

Very good dinner - had to make my own almond paste, but still an easy recipe! Make sure you're hungry because it's filling!

This recipe took me much longer than the 40 mins that the recipe describes. It was very difficult to coat the chicken in the almond crumbs and then brown the chicken without the crumbs falling ...