Almond Chicken
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 1/2 teaspoons garlic powder
- for the sauce:
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 tablespoons unsalted butter
- 3/4 cup flour
- 1 pint heavy cream
- 1/2 teaspoon fresh ground black pepper
- 4 tablespoons all purpose flour
- 2 eggs, whisked
- 1/3 upsliced almonds
- 4 skinless boneless chicken breasts cut or beat into 1/4 inch thick pieces
- 1 1/2 cups italian bread crumbs
- 1/2 teaspoon hungarian paprika
- 1/2 cup vegetable oil (i use grape seed oil)
- 3/4 cup sun dried tomatoes sliced
- 1 1/2 teaspoons ground white pepper (can use black pepper)
- â…™ teaspoon ground nutmeg
- Carbohydrate 98.5459297401699 g
- Cholesterol 99.81 mg
- Fat 18.029250014895 g
- Fiber 5.87376970146992 g
- Protein 41.7690378696405 g
- Saturated Fat 8.91964271153853 g
- Serving Size 1 1 Serving (265g)
- Sodium 2222.11033982624 mg
- Sugar 92.6721600386999 g
- Trans Fat 1.84800393011174 g
- Calories 723 calories
In a bowl combine flour, salt, pepper, paprika and garlic powder.In a second bowl whisk together eggsIn a third bowl combine bread crumbs and almond slices.Set up dipping station. First flour mixture, then egg, then bread crumbs.Dredge chicken breasts into flour, then egg wash, then coat them with the bread crumbs. Gently press the almonds into the chicken so they stick.Heat oil in pan. Cook chicken 3-5 minutes on each side, until golden brown. Place on rack.To make the sauce, mix butter and flour to create a roux. Allow flour flavor to cook out; approximately 5 minutes. Stirring constantly.Whisk in heavy cream, salt, pepper, cayenne pepper and garlic powder.Add in the sun dried tomatoes. Continue stirring until the sauce thickens.Serve the sauce over chicken.Serve with a side of rice and vegetables.Enjoy :)
