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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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.
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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.
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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.
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When the butter is hot again, add floured and seasoned tenderloins. Cook until each side is browned, 3 to 4 minutes per side.
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Add only white parts of onions and minced garlic to the skillet around tenderloins; cook until fragrant, about 1 minute.
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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.
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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.)
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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.