Best 6 Almond Crusted Chicken With Tomato Citrus Sauce Recipes
Almond crusted chicken with tomato citrus sauce is a delightful dish that combines the nutty flavor of almonds with the tangy and refreshing taste of tomatoes and citrus fruits. This recipe is not only delicious but also relatively easy to prepare, making it a great option for busy weeknights or special occasions. With a crispy almond crust, tender and juicy chicken, and a flavorful tomato citrus sauce, this dish is sure to impress your family and friends.
Let's cook with our recipes!
LEMON ALMOND CHICKEN
"Melt-in-your-mouth tender" is how folks describe this golden chicken with a delicate lemon sauce. The almonds add a subtle nutty flavor everyone enjoys.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs. , Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken. , Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.
Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1517mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
ALMOND CRUSTED CHICKEN WITH TOMATO CITRUS SAUCE
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'!
Provided by Justin Parrott
Categories Pan Fried Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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).
- 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.
Nutrition Facts : Calories 576.5 calories, Carbohydrate 16.5 g, Cholesterol 90.3 mg, Fat 42.6 g, Fiber 5.4 g, Protein 34.9 g, SaturatedFat 9.3 g, Sodium 178.3 mg, Sugar 5.8 g
ALMOND CRUSTED CHICKEN WITH TOMATO CITRUS SAUCE
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'!
Provided by Justin Parrott
Categories Pan Fried Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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).
- 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.
Nutrition Facts : Calories 576.5 calories, Carbohydrate 16.5 g, Cholesterol 90.3 mg, Fat 42.6 g, Fiber 5.4 g, Protein 34.9 g, SaturatedFat 9.3 g, Sodium 178.3 mg, Sugar 5.8 g
ALMOND CRUSTED CHICKEN WITH TOMATO CITRUS SAUCE
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'!
Provided by Justin Parrott
Categories Pan Fried Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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).
- 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.
Nutrition Facts : Calories 576.5 calories, Carbohydrate 16.5 g, Cholesterol 90.3 mg, Fat 42.6 g, Fiber 5.4 g, Protein 34.9 g, SaturatedFat 9.3 g, Sodium 178.3 mg, Sugar 5.8 g
ALMOND CRUSTED CHICKEN WITH TOMATO CITRUS SAUCE
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'!
Provided by Justin Parrott
Categories Pan Fried Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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).
- 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.
Nutrition Facts : Calories 576.5 calories, Carbohydrate 16.5 g, Cholesterol 90.3 mg, Fat 42.6 g, Fiber 5.4 g, Protein 34.9 g, SaturatedFat 9.3 g, Sodium 178.3 mg, Sugar 5.8 g
ALMOND CRUSTED CHICKEN
From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.
Provided by Recipe Reader
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper.
- Combine the parmesan cheese and almonds in a flat dish.
- In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
- Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
- Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
- Transfer to a warm plate.
- Pour off excess oil from pan.
- Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
- Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Use fresh, organic ingredients whenever possible.
- Don't overcrowd the pan: When searing the chicken, make sure to give it enough space in the pan so that it can brown evenly. Don't overcrowd the pan, or the chicken will steam instead of sear.
- Cook the chicken to the proper temperature: Use a meat thermometer to ensure that the chicken is cooked to the proper internal temperature of 165°F (74°C).
- Make sure the sauce is flavorful: The tomato-citrus sauce is a key component of this dish. Make sure to use ripe, flavorful tomatoes and fresh citrus juice. You can also add herbs and spices to taste.
- Serve immediately: This dish is best served immediately after it is cooked. The chicken will be crispy and the sauce will be flavorful and hot.
Conclusion:
This almond-crusted chicken with tomato-citrus sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy and flavorful, and the sauce is tangy and refreshing. Serve it with a side of roasted vegetables or rice for a complete meal.
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