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Chicken Almondine

5

30 min

Chicken Almondine

Chicken Almondine Photo 1

Time

30 min

Serving

4 persons

Calories

837

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Chicken almondine is nothing more than dressed up simple chicken tenderloins with a buttery almond sauce. Just a few pantry items will turn your chicken main dish into something special. There were two thumbs up from my guys, so I'm a happy cook!

Ingredients

  • all-purpose flour: 0.25 cup
  • Herbes de Provence: 0.5 tsp
  • salt: 0.5 tsp (to taste)
  • black pepper: 0.25 tsp (to taste, freshly ground)
  • chicken tenderloins: 8 piece
  • unsalted butter: 5 Tbsp
  • raw almonds: 0.5 cup (sliced)
  • green onions, sliced, white and green parts separated: 3 piece
  • garlic: 2 clove (minced)
  • white wine: 0.5 cup
  • chicken broth: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Add flour, Herbes de Provence, salt, and pepper to a large resealable plastic bag. Mix and toss gently in the bag to evenly distribute. Add chicken tenderloins, close the bag, and toss until coated with flour mixture.
    Chicken Almondine Photo 2
  2. Melt butter in a large skillet over medium heat. When butter sizzles, add almonds and cook, stirring, until lightly browned, about 3 minutes, being careful not to burn.
    Chicken Almondine Photo 3
  3. Pour skillet contents through a wire mesh sieve, trapping the almonds in the sieve and collecting the butter in a heat-proof bowl. Wipe the skillet clean with a paper towel, and return the butter to the skillet, reserving the almonds for later.
    Chicken Almondine Photo 4
  4. When the butter is hot again, add floured and seasoned tenderloins. Cook until each side is browned, 3 to 4 minutes per side.
    Chicken Almondine Photo 5
  5. Add only white parts of onions and minced garlic to the skillet around tenderloins; cook until fragrant, about 1 minute.
    Chicken Almondine Photo 6
  6. Pour white wine and chicken broth around tenderloins, cover, reduce heat to low, and simmer until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C), 5 to 8 minutes. Remove chicken from the skillet to a serving plate and keep warm.
    Chicken Almondine Photo 7
  7. Increase the heat to medium. When liquid bubbles, return almonds to the skillet. Adjust seasoning, if necessary, and cook until sauce thickens slightly,  2 to 3 minutes (See Cook's Note.)
    Chicken Almondine Photo 8
  8. Pour almonds and sauce over chicken tenderloins. Garnish with reserved sliced green onion tops. Cook’s Note This is a sauce, not a gravy, and it will only thicken slightly.
    Chicken Almondine Photo 9

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