Directions:
- NOTE: THIS RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN PROPORTIONS, SIMPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING-SIZE CUTLETS (IN THAT CASE, DOUBLE THE SAUTE BUTTER, ALMONDS, AND SAUCE INGREDIENTS, BUT FIRST WHISK 2 TEASPOONS CORNSTARCH INTO THE CHICKEN BROTH BEFORE ADDING, SO SAUCE WILL HAVE THE PROPER CONSISTENCY).(STEP ONE): BUTTERFLY two boneless skinless chicken breasts into open heart-shaped slices; REMOVE any fat, tendon or membrane if present; PLACE butterflied chicken atop a sheet of plastic wrap, then wrap sheet around chicken to cover completely; POUND chicken using a heavy flat mallet, firmly in continuous outward motions, to pound/stretch chicken to 1/4-inch thickness.
- PREP and measure all required ingredients and have close to your cooking station; UNWRAP plastic from chicken and season both sides with fresh ground sea salt and fresh ground black pepper.
- MEASURE 1/4 cup flour into a large plastic resealable container or zip-lock bag; ADD 1/4 teaspoon crushed dried rosemary to flour; SEAL container and shake to blend; PLACE one seasoned chicken piece into container; SEAL container; SHAKE and swirl container to coat chicken thoroughly and evenly; REPEAT dredging procedure with remaining chicken.
- INTO a small mixing bowl, whisk together the following SAUCE ingredients (omitting white wine, garlic and butter): 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, 1/2 tablespoon minced fresh mint, 1/4 teaspoon dried dill, 1 pinch ground cumin and 1 pinch crushed dried oregano; PLACE bowl close to cooking station.
- COAT a very large saute pan lightly with nonstick cooking spray; HEAT 2 tablespoons unsalted over medium heat; SAUTE almonds until golden, being careful not to scorch; REMOVE from heat then remove almonds from pan with a slotted spoon or spatula, placing into a small bowl close to cooking station.
- ADD enough olive oil to saute pan to yield 3 tablespoons; HEAT pan over medium-high heat; SEAR chicken 2 - 2 1/2 minutes on one side; TURN chicken using tongs; COOK other side for 2 - 2 1/2 minutes; REMOVE pan from heat; TRANSFER chicken to a plate.
- POUR off most of the the oil from pan, wiping outer sides of pan immediately to catch drips; RETURN saucepan to medium-high heat; DEGLAZE the pan with 1/4 cup dry white wine; ADD 2-3 chopped cloves garlic and cook until liquid is reduced to half, about 2 minutes; POUR the seasoned chicken broth mixture into saucepan.
- RETURN the cutlets to saucepan and allow to cook for one minute; TURN cutlets and cook for one remaining minute; TRANSFER cutlets to serving plates.
- ADD 1-2 tablespoons unsalted butter to saucepan, swirling pan as butter melts; ONCE butter has melted, stir in the reserved almonds; POUR sauce over each serving; GARNISH with minced fresh parsley.
- SERVE and ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.35 Kcal (2405 kJ) | ||
| Calories from fat | 290.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.29g | 50% | |
|---|---|---|---|
| Cholesterol | 192.67mg | 64% | |
| Sodium | 986.03mg | 41% | |
| Potassium | 877.24mg | 19% | |
| Total Carbs | 17.47g | 6% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 51.21g | 102% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 22.9mg | 127% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 144.7 Kcal (606 kJ) | ||
| Calories from fat | 73.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 50% | |
|---|---|---|---|
| Cholesterol | 48.54mg | 64% | |
| Sodium | 248.42mg | 41% | |
| Potassium | 221.01mg | 19% | |
| Total Carbs | 4.4g | 6% | |
| Sugars | 0.32g | 5% | |
| Dietary Fiber | 0.5g | 8% | |
| Protein | 12.9g | 102% | |
| Vitamin C | 3.1mg | 21% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 5.8mg | 127% | |
| Calcium | 17.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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