Cheater's Chicken Meuniere With Almonds |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Weekly cooking for my mother was becoming mundane, so I branched out to something new. I had no trout, nor did I have time to follow the Brown sauce recipe from Commander's Palace. This is the yummy result. Ingredients:
1 1/4 ounces brown gravy mix (i used knorr) |
12 tablespoons butter (1 1/2 sticks divided) |
1/4 cup white wine |
2 tablespoons lemon juice |
1 teaspoon worcestershire sauce |
1 bay leaf |
2 tablespoons parsley, fresh, minced |
1/2 cup almonds, sliced |
3 tablespoons olive oil |
1 lb boneless skinless chicken breast |
1 cup flour |
salt & pepper |
Directions:
1. The sauce:.
2. Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
3. Add wine to gravy and cook 2 minutes over low heat.
4. Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
5. Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
6. This makes enough sauce for several uses.
7. The almonds:.
8. Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
9. The chicken:.
10. Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
11. Combine flour, salt, and pepper on a plate.
12. Heat the remaining butter and the olive oil into a large skillet until hot.
13. Dredge chicken into flour mixture to coat.
14. Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
15. Drain chicken on paper towels to absorb excess oil.
16. Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
17. Serve immediately.
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