Chicken Breast Amandine

READY IN: 20mins
Recipe by evelynathens

When you don't have time for a lot of prepping for supper. This is simple and elegant and very flavourful.

Top Review by Donna Haverkamp

This quick to cook recipe was easy to prepare and tasted great. I used skinless boneless breast, seasoned with salt & pepper, prechopped garlic from a jar and left out the parsley because I didn't have any. It was a hit anyway. Would make a nice dish for company too.

Ingredients Nutrition


  1. Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
  2. Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
  3. Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
  4. Add wine, water and garlic paste to skillet and boil until reduced by half.
  5. Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
  6. Spoon sauce over chicken.
  7. Serve with buttered orzo and steamed broccoli.

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