Cheater's Chicken Meuniere With Almonds

Submitted by kit in NO

"Weekly cooking for my mother was becoming mundane, so I branched out to something new. I had no trout, nor did I have time to follow the Brown sauce recipe from Commander's Palace. This is the yummy result."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 34.01 g brown gravy mix (I used Knorr)
• 177.48 ml butter (1 1/2 sticks divided)
• 59.14 ml white wine
• 29.58 ml lemon juice
• 4.92 ml Worcestershire sauce
• 1 bay leaf
• 29.58 ml parsley, fresh, minced
• 118.29 ml almonds, sliced
• 44.37 ml olive oil
• 453.59 g boneless skinless chicken breast
• 236.59 ml flour
• salt & pepper

directions

1. The sauce:.
2. Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
3. Add wine to gravy and cook 2 minutes over low heat.
4. Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
5. Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
6. This makes enough sauce for several uses.
7. The almonds:.
8. Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
9. The chicken:.
10. Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
11. Combine flour, salt, and pepper on a plate.
12. Heat the remaining butter and the olive oil into a large skillet until hot.
13. Dredge chicken into flour mixture to coat.
14. Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
15. Drain chicken on paper towels to absorb excess oil.
16. Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
17. Serve immediately.