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SAUTÉED CHICKEN
in Almond Sauce
Active Time : 40 minutes Total Time : 40 minutes Serves : 4 servingsINGREDIENTS
- 30 whole natural almonds divided
- 2 tablespoons all-purpose flour
- 1 teaspoon salt divided
- 1/2 teaspoon Paprika
- 1/4 teaspoon black pepper
- 1/4 cup + 1 tablespoon dry sherry
- 4 6 ounce boneless, skinless chicken breasts cut in half, flattened to 1/2-inch
- 3 tablespoons 100% pure olive oil divided
- 1 cup chopped onion
- 1 8 ounce package sliced mushrooms
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- 1 14.5 ounce can diced tomatoes well drained
- 1/2 cup half & half
- 1/2 cup chicken broth
DIRECTIONS
In food processor, process 15 almonds until finely ground. Transfer to a recloseable food storage bag; add flour, ½ teaspoon salt, paprika and pepper; toss to combine.
Add remaining almonds, remaining salt and 1 tablespoon sherry to food processor; process to a paste.
Place 1 chicken breast in bag with flour mixture, shake to coat well; repeat with remaining chicken breasts. Reserve left over flour mixture.
In large skillet, heat 2 tablespoons oil over medium heat. Sauté chicken until golden browned and cooked through (about 2-3 minutes per side). Remove from skillet and keep warm.
Add remaining oil to skillet and increase heat to medium-high. Add onions, mushrooms, garlic, oregano and thyme; sauté until mushrooms are softened and all liquid is absorbed (about 3-4 minutes). Add remaining sherry; cooking until reduced in half.
Stir in reserved flour mixture; allow to cook 1 minute. Stir in tomatoes, half & half, chicken broth, and reserved almond paste. Bring to a boil; reduce heat and simmer until mixture is reduced by half.
Arrange warm chicken in serving dish. Pour almond sauce over chicken. Serve immediately.