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chicken almondine recipe

Written on Wednesday, November 2, 2016 | 8:27:00 PM



Serves : servings 

Ingredients : 
- 4 skinless, boneless chicken breasts
- 300ml buttermilk
- 50g plain flour
- 50g ground almonds
- 1⁄2 tsp dried rosemary, finely chopped
- zest and juice of 1 lemon
- 1 tbsp olive oil
- 50g butter
- 30g flaked almonds
- 2 tbsp finely chopped parsley
- 2 tbsp roughly chopped capers
- sea salt and freshly ground black pepper

Preparation Method :
1) Butterfly the chicken breasts. Place them between 2 pieces of cling film and flatten them with a rolling pin.

2) Put the buttermilk in a shallow bowl. In another bowl, mix the flour and ground almonds with the rosemary and lemon zest. Season the mixture with salt and pepper.

3) Dip each chicken breast in the buttermilk and shake off any excess, then coat in the flour and ground almond mix.

4) Heat the olive oil and half the butter in a large frying pan. When the butter is foaming, add the chicken breasts, a couple at a time. Fry them for 3–4 minutes on each side until the chicken is cooked through and the coating is golden brown. Remove and keep warm while you cook the second batch.

5) Add the rest of the butter to the frying pan. When it has melted, add the flaked almonds and cook them for a couple of minutes until lightly browned. Add the parsley, capers and the lemon juice and warm through.

6) Serve the chicken breasts on warm plates, sprinkled with the flaked almonds, capers and pan juices.




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