Almond chicken

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Another nice way to cook chicken breasts. White wine with with white meat.

Ingredients

• 4 chicken breasts, bones and skin removed
• 40 g (1 ½ oz) butter
• Juice from ½ a lemon
• Chopped zest from ¼ of a lemon
• 40 g (1 ½ oz) almond flakes or halves, chopped and toasted, browned but NOT burnt
• 1 garlic clove, crushed
• 1 onion, sliced finely
• 1 bell pepper (or a coloured mix of bell peppers), chopped
• 2 tablespoons parsley
• 50 ml (2 fl oz) dry white wine
• 2 teaspoons cornflour mixed to a paste with a little cold water
• Salt and freshly ground black pepper to taste

Method

1. Melt half of the butter in a pan and gently brown the chicken pieces on both sides
2. Add the lemon juice, season with salt and pepper and return to a gentle heat and cook for 20 minutes
3. Remove the chicken and keep warm
4. Add the remaining butter, onions, garlic and brown the onions being careful not to burn them
5. Add the half of the toasted almonds, cornflour, wine and return the chicken and turn the heat up to reduce the liquid so there is just a little sauce
6. Garnish with the remaining almond slices
7. Pour into a warm serving dish

Serving suggestions

Serve hot with plain boiled rice , garnished with chopped parsley

Variations

Try 2 tablespoons of chopped chervil instead of the parsley if you are growing it or can buy it.

Try with ground almonds instead of chopped almond flakes

See also

• Get chicken pieces the economical way, joint the chicken yourself