Chicken Cutlet With Almond Butter Sauce
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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.
- Ready In:
- 24 ounces boneless skinless chicken breasts (4 pieces)
- salt & freshly ground black pepper
- 2 tablespoons flour
- 1 tablespoon vegetable oil
- 1⁄4 cup almonds, slivered
- 1⁄2 cup dry white wine or 1/2 cup chicken broth
- 4 tablespoons butter, sliced
- 1⁄4 cup green onion, sliced
- 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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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