Simple elegance, pan-fried chicken breastsserved with a buttery almond, lemon and white wine pan sauce.
Recipe: Chicken Amandine
6 boneless, skinless chicken breasts halvesSalt and freshly ground black pepper totaste1 tablespoon vegetable oil1/2 cup sliced almonds3/4 cup dry white wine3/4 cup water2 garlic cloves, finely minced1/4 cup butter2 tablespoons minced flat-leaf parsleyleaves2 tablespoons fresh lemon juice
Rinse and pat chicken breasts dry, seasonwith salt and pepper.
In a large skillet heat oil over medium-highheat until hot and brown chicken breastson each side. Reduce the heat to medium-low, cover and cook chickenfor about 12 minutes or until cooked through. Transferto serving platter, and keep warm.
Heat drippings left in skillet over mediumheat and cook almonds, stirring, for1 minute, or until they are golden. Transfer to a papertowel to drain.
In the same skillet, add wine, water,and garlic; boil until reduced by half.Remove skillet from heat, stir in butter, parsley, lemon juice,and almonds. Season with salt and pepper totaste. Spoon almond sauce over chickenbreasts and serve.
Lebanese Roast Chicken by Aaron CrazeIf the Chicken Amandine recipe was useful and interesting, you can share it with your friends or leave a comment.