Best 6 Chicken Cutlet With Almond Butter Sauce Recipes

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Chicken cutlet with almond butter sauce is a delectable dish that combines the flavors of tender chicken, creamy almond butter, and aromatic spices. The almond butter sauce adds a nutty and rich flavor to the chicken, making it an irresistible meal. Whether you're looking for a weeknight dinner or a special occasion dish, this recipe is sure to impress your taste buds. With its combination of simple ingredients and easy-to-follow steps, this recipe is perfect for home cooks of all levels.

Let's cook with our recipes!

ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC



Almond Crusted Chicken Cutlets with Scallion Beurre Blanc image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine - eyeball it
4 tablespoons heavy cream
1 large egg
8 pieces chicken breast cutlets, 1 1/4 pounds
1/2 cup sliced almonds
1/2 cup plain bread crumbs
1/4 teaspoon grated nutmeg, eyeball it
Salt and pepper
1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
1 stick cold butter, cut into pieces

Steps:

  • Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
  • While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
  • Preheat oven to 250 degrees F.
  • Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
  • Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
  • Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

CHICKEN CUTLET WITH ALMOND BUTTER SAUCE



Chicken Cutlet With Almond Butter Sauce image

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.

Provided by threeovens

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
  • 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.
  • Add almonds to pan and toast, about 3 minutes.
  • 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.
  • Stir in butter, sauce will thicken.
  • Pour over chicken and garnish with green onions.

ALMOND CRUSTED CHICKEN



Almond Crusted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large eggs whites
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
4 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, melted
1 tablespoon sherry vinegar
5 cups mesclun salad greens

Steps:

  • Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
  • Preheat the oven to 350 degrees F. Place rack on a baking sheet.
  • Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
  • Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams

ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE



Almond Chicken & Strawberry-Balsamic Sauce image

Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! It's easy to make and comes off as very elegant. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup panko bread crumbs
1/3 cup unblanched almonds, coarsely ground
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
3 teaspoons canola oil, divided
1/4 cup chopped shallots
1/3 cup reduced-sodium chicken broth
1/3 cup strawberry preserves
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 package (9 ounces) fresh baby spinach

Steps:

  • In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

Nutrition Facts : Calories 349 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 29g protein.

CHICKEN CUTLETS WITH ROMESCO AND SERRANO CRACKLIN'S



Chicken Cutlets with Romesco and Serrano Cracklin's image

To make baguette breadcrumbs, grind fresh slices, crust on, in a processor.

Provided by Bon Appétit Test Kitchen

Time 40m

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups fresh breadcrumbs made from baguette with crust, divided
1 cup drained roasted red bell peppers from jar
1/4 cup sliced almonds, toasted
5 tablespoons extra-virgin olive oil, divided
2 tablespoons Sherry wine vinegar, divided
1 large garlic clove, peeled
3/4 teaspoon paprika
1/3 cup chopped fresh Italian parsley plus 1/2 cup fresh parsley leaves
4 large chicken cutlets
2 ounces thinly sliced Serrano ham or prosciutto, chopped
6 cups torn butter lettuce

Steps:

  • Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic, and paprika in processor. Season romesco with salt and pepper.
  • Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; sautéuntil crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; sauté until cooked through, 4 to 5 minutes per side. Divide chicken among plates.
  • Whisk 1 tablespoon oil and 1 tablespoon vinegar in large bowl; season with salt and pepper. Add lettuce and parsley leaves; toss. Mound salad alongside chicken. Top with romesco. Sprinkle ham over.

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
  • Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Tips and Conclusion

Tips:

  • To ensure the chicken cutlets are evenly cooked, pound them to a uniform thickness before cooking.
  • If you don't have almond butter, you can substitute another nut butter, such as peanut butter or cashew butter.
  • To make the sauce creamier, add a splash of heavy cream or coconut milk.
  • If you like a little heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.
  • Serve the chicken cutlets with rice, noodles, or vegetables.

Conclusion:

Chicken cutlet with almond butter sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the almond butter sauce is creamy and nutty. This dish is sure to please everyone at the table.

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