Almond Crusted Chicken with Tomato Citrus Sauce |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Chicken breasts coated in an almond seasoned flour and sauteed, then topped with a tomato/orange/herb sauce that could be citrus heaven! Elegant and unique enough for guests, tasty enough for down home cookin'! Ingredients:
1/4 cup olive oil |
2 cloves garlic, chopped |
2 cups roma (plum) tomatoes, diced |
1 cup diced orange wedges |
1/4 cup chopped fresh rosemary |
1/4 cup chopped fresh thyme |
1/8 teaspoon salt |
1 cup ground almonds |
1/4 cup all-purpose flour |
1/8 teaspoon ground cumin |
1/8 teaspoon curry powder |
1/8 teaspoon ground turmeric |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
6 skinless, boneless chicken breast halves |
1/4 cup olive oil |
1/4 cup clarified butter |
Directions:
1. To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.
2. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
3. When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
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