|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 67g||86%|
|Saturated Fat 21g||104%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a simple yet special recipe for chicken, this easy dish is an excellent choice. The boneless chicken breasts are cooked in a butter and wine sauce with a little rosemary and other seasonings and served with sauteed almonds.
Serve this chicken with hot cooked rice and steamed broccoli or a richer Brussels sprouts gratin for a delicious everyday family meal.
- 6 tablespoons butter
- 1/2 cup sliced almonds (or slivered almonds)
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried rosemary (crushed)
- 1/4 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon ground pepper
- 6 to 8 boneless chicken breast (halved, skin removed)
- 4 green onions (chopped)
- 1 clove garlic (minced)
- 3/4 cup dry white wine
Gather the ingredients.
Heat the butter over medium heat in a large skillet. When the butter is hot, add the almonds. Cook, stirring until almonds are lightly browned and aromatic.
Remove almonds to a plate or bowl with a slotted spoon or spatula, reserving butter in skillet. Set the almonds aside.
Combine the flour, rosemary, salt, and pepper in a bowl.
Dredge the chicken breast halves in the flour mixture.
Brown chicken over medium heat in the reserved butter for about 4 to 5 minutes on each side.
Add the green onions and garlic to the skillet and cook for 1 minute longer.
Add the wine to the skillet.
Cover the pan and reduce heat to low and simmer 15 minutes, or until chicken is done.
With a slotted spoon or spatula, remove the chicken to a serving platter; keep warm.
Bring juices to a boil; stir in reserved almonds. Taste and adjust seasonings.
Spoon almond mixture over chicken.
Serve with hot cooked rice, if desired, and enjoy!
- When cooking with chicken breasts, instead of using the whole chicken breast, slice it in half, lengthwise (i.e. with your knife blade parallel to the cutting board) to produce two flatter chicken cutlets. This will result in more even cooking, rather than having a piece of chicken come out too dry on the outside by the time the full breast cooks all the way through.