Baked Chicken Breasts with Almond Sauce

"Aromatic, tender, and juicy - your family will love this chicken!"
photo by a user photo by a user
Ready In:




  • Preheat oven to 350 degrees.
  • Mix together mushrooms, green onion, Worcestershire, sherry, and almonds.
  • Pour into shallow baking dish.
  • Whisk together melted butter, paprika, lemon juice, and extract.
  • Thoroughly coat breasts with butter mixture.
  • Place breasts on top of mushrooms in the baking dish.
  • Pour remaining butter mixture over breasts, and sprinkle with garlic powder and salt.
  • Bake covered for 30 minutes at 350 deg F, or until juices run clear.
  • Remove chicken from dish and pour sauce into saute pan.
  • Over medium heat, thicken sauce with flour and sour cream.
  • Serve chicken breasts with sauce and rice.

Questions & Replies

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  1. The ingredients in this chicken recipe are what inspired me to give it a go, really glad I did, the description from Julesong is perfect. Aromatic, Tender and Juicy. Will definitely make this again. Thanks for posting.
  2. I used only two large chicken breasts for this recipe and didn't follow it entirely. I ditched the Worcestershire sauce and dry sherry and instead tossed in a little teriyaki sauce and red wine in with the mushrooms, green onion and almonds. It turned out lovely. I'm new to cooking and this was easy and successful. <br/>I also didn't bother to thicken the sauce with sour cream/flour, I thought the juices straight out of the oven were perfect just the way they were. Threw a bit of the juice into a pan with some spinach and a few more mushrooms for the side. Lovely.
  3. I wanted to make this because I like all of the ingredients and it sounded good. But neither me nor my husband liked it. We ate it but we didn't like it. The flavors just don't mix well. Maybe it would be better without the almond extract.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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