Chicken Cutlet With Almond Butter Sauce

READY IN: 30mins
Recipe by threeovens

Boneless chicken is pounded thin, quickly browned, then topped with a buttery sauce with slivered almonds. Goes well with rice and stewed tomatoes. From "Cuisine at Home" magazine.

Top Review by ddmachala_7053413

I've made this twice, the first time I followed the recipe exactly as written and it was fantastic - tonight however I realized I didn't have any scallions (green onions) but I did have a small shallot. I sliced the shallot and added it after sauteing the almonds and just before adding the wine. I was just as good. This has moved to the top of my boneless chicken recipes list...definitely a classy meal for anytime - but easy enough for a weeknight dinner.

Ingredients Nutrition

Directions

  1. Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
  2. Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
  3. Add almonds to pan and toast, about 3 minutes.
  4. Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
  5. Stir in butter, sauce will thicken.
  6. Pour over chicken and garnish with green onions.

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