Chicken Almondine

Servings:

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!

Prep
30 min
Cook
115 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 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.
  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.
  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.
  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.
  5. 5 Add only white parts of onions and minced garlic to the skillet around tenderloins; cook until fragrant, about 1 minute.
  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.
  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.)
  8. 8 Pour almonds and sauce over chicken tenderloins. Garnish with reserved sliced green onion tops.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/chicken-almondine