Baked Chicken Breasts with Almond Sauce
- Ready In:
- 4 boneless skinless chicken breasts
- 1 cup sliced fresh mushrooms
- 1 green onion, chopped
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 cup dry sherry
- 1⁄4 cup slivered almonds
- 1⁄2 teaspoon almond extract
- 1⁄4 cup butter, melted
- 1 tablespoon paprika
- 1 tablespoon lemon juice
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt, to taste
- 2 tablespoons flour
- 1⁄4 cup sour cream
- 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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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.
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