One of the best dishes in French cuisine is Trout Almondine – a trout filet cooked in brown butter and served with an almond lemon butter sauce. They even make a great vegetable version, Green Bean Almondine. I recently started making it with chicken instead of trout filets and it is 10x better than the trout version! It is an easy one pot meal that is buttery, lemoney, and absolutely delish.
Key Ingredients & Substitutions:
- Chicken Breast- I love a chicken breast that has been pounded thin here. You can also use chicken thighs.
- Butter – This dish is a butter sauce dish, it truly isn’t the same without butter. But if you are dairy free, you can use a vegan butter.
- Avocado Oil – This portion is for the pan frying part, it is necessary to raise the smoke point of the butter. You can also use grapeseed oil.
- Slivered Almonds – This is the best for toasting, but any almonds or nuts can be used here. Hazelnuts are also amazing in this sauce.
- Garlic and Lemon – A great addition to this sauce, don’t omit because it brings it all together.
@kellyscleankitchen He to make chicken almondine #chicken #frenchfood ♬ Waltz of the Flowers - The Manhattan Pops
Chicken Almondine
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Serves: 2
Ingredients:
- 2 chicken breasts, pounded thinly
- salt and pepper
- 2 eggs, whisked
- 1/2 cup gluten free flour or AP flour
- 2 tbsp avocado oil
- 4-6 tbsp butter
- 1/2 cup sliced almonds
- 4 garlic cloves, minced
- 1/2 lemon, juiced
Preparation:
STEP 1.
Season the chicken breast with salt and pepper on both sides and get ready to coat. In one bowl whisk the eggs, in another add gluten free flour. Coat the chicken in the egg wash, then dip into the flour and evenly coat. Dip back into the egg wash, then once more into the flour to coat the chicken evenly. Set aside.
STEP 2.
In a stainless steel pan over medium high heat, add avocado oil to the pan and 2 tbsp of butter. Once the butter is bubbling, add the chicken, skin side down. Let it cook for 3-5 minutes, moving it around as the butter begins to bubble and brown. If the butter is getting too dark, turn down the heat and add more butter to the pan, we don’t want it to burn, we just want it brown! Once the chicken is golden brown, flip it over.
STEP 3.
Turn the heat to medium and add two tablespoons of butter. Baste the chicken with the butter and cook for another 3-5 minutes, until the chicken is cooked through or reads 155*F on a meat thermometer. Set the chicken aside while you cook the sauce.
STEP 4.
Remove the excess oil and butter and return the heat to medium. Add two tablespoons of butter and once melted add the almonds, toast for 2 minutes.
STEP 5.
Stir in the shallots and garlic and toast for another 2 minutes until cooked through, season with salt as you go.
STEP 6.
Turn off the heat and stir in the fresh lemon juice. Serve over the chicken and enjoy!
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