Chicken Cutlet With Almond Butter Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Boneless chicken is pounded thin, quickly browned, then topped with a buttery sauce with slivered almonds. Goes well with rice and stewed tomatoes. From Cuisine at Home magazine. Ingredients:
24 ounces boneless skinless chicken breasts (4 pieces) |
salt & freshly ground black pepper |
2 tablespoons flour |
1 tablespoon vegetable oil |
1/4 cup almonds, slivered |
1/2 cup dry white wine or 1/2 cup chicken broth |
4 tablespoons butter, sliced |
1/4 cup green onion, sliced |
Directions:
1. Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
2. Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
3. Add almonds to pan and toast, about 3 minutes.
4. Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
5. Stir in butter, sauce will thicken.
6. Pour over chicken and garnish with green onions.
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