CHICKEN ALMONDINE RECIPE

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CHICKEN ALMONDINE RECIPE -

Make and share this Chicken Almondine recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup sliced almonds
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/4 teaspoon rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 chicken breast halves, boned
1/2 cup chablis or 1/2 cup other dry wine (apple juice may be used as a subsitute)

Steps:

  • Saute almonds in butter in a large skillet over medium heat until lightly browned.
  • Remove with a slotted spoon, reserving butter in skillet.
  • Set almonds aside.
  • Combine flour, rosemary salt and pepper.
  • Dredge chicken in flour mixture.
  • Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
  • Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
  • Remove chicken to a serving platter, reserving juices in skillet.
  • Set chicken aside and keep warm.
  • Bring juices to a boil; stir in reserved almonds.
  • Spoon almond mixture over chicken.

Nutrition Facts : Calories 235.1, FatContent 15.3, SaturatedFatContent 5.8, CholesterolContent 61.6, SodiumContent 169.9, CarbohydrateContent 4.7, FiberContent 0.8, SugarContent 0.4, ProteinContent 16.8

CHICKEN ALMONDINE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Almondine Recipe: How to Make It - Taste of Home image

My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 servings.

Number Of Ingredients 17

1 cup sliced celery
1 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon butter
3 cups cubed cooked chicken
2 cups cooked rice
1 cup chicken broth
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
TOPPING:
7 ounces sage and onion stuffing
2/3 cup sliced almonds
3/4 cup butter, melted

Steps:

  • In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

Nutrition Facts : Calories 680 calories, FatContent 46g fat (16g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 1308mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 24g protein.

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