Chicken Cutlet With Almond Butter Sauce

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
  • 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.
  • Add almonds to pan and toast, about 3 minutes.
  • 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.
  • Stir in butter, sauce will thicken.
  • Pour over chicken and garnish with green onions.
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RECIPE MADE WITH LOVE BY

@threeovens
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@threeovens
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"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."
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  1. 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.
    Reply
  2. Stephanie J.
    Love, Love, Love!!! I use chicken tender for my meat. This is exactly like what I use to make at Dream Dinners. I leave the green onion off of my 11 year olds. We all LOVE this!!!
    Reply
  3. NancyB
    Made it without the almonds. VERY good. Kids loved it.....husband loved it.... great recipe!
    Reply
  4. 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.
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