Almond Boneless Chicken
A nutty and elegant dish featuring tender chicken breasts coated in a roasted almond crust, topped with sautéed mushrooms and onions, and bathed in a creamy almond sauce flavored with nutmeg. Perfect for a weeknight dinner or a special occasion.
Equipment
- 1 Skillet Medium-sized
- 1 Baking Dish 9x13-inch
- 1 Mixing Bowls Small and medium
- 1 Whisk
- 1 Meat Mallet To pound chicken breasts
Ingredients
- 4 halves Skinless, Boneless Chicken Breast about 1.5 lbs
- to taste Salt
- to taste Black Pepper
- 1 large Egg
- 1/2 cup Water
- 2 cups Finely Chopped Almonds
- 1/4 cup Butter 4 tablespoons
- 3 tablespoons Olive Oil
- 1 pound Fresh Mushrooms sliced
- 1 medium Onion sliced into rings
- 2 cloves Garlic crushed
- 1 cup Heavy Cream
- 1/4 cup Almond Paste
- 1/2 teaspoon Ground Nutmeg
Instructions
- Pound 4 skinless, boneless chicken breasts to an even thickness (about 1/2 inch) using a meat mallet. Season both sides with salt and black pepper to taste.
- In a small bowl, whisk 1 large egg with 1/2 cup water to create an egg wash. Place 2 cups of finely chopped almonds in a shallow dish.
- Dip each chicken breast in the egg wash, ensuring it’s fully coated, then dredge in the chopped almonds, pressing gently to adhere. Set aside.
- In a medium skillet over medium-high heat, melt 1/4 cup butter with 3 tablespoons olive oil. Add the almond-coated chicken breasts and cook for 2–3 minutes per side until golden brown. Transfer the chicken to a 9x13-inch baking dish.
- Set your oven to 350°F (175°C) to prepare for baking.
- In the same skillet, add 1 pound of sliced fresh mushrooms, 1 medium onion (sliced into rings), and 2 crushed garlic cloves. Cook, stirring occasionally, until the mushrooms are browned and the onions are soft, about 5–7 minutes. Spread the vegetable mixture evenly over the chicken in the baking dish.
- In the same skillet, combine 1 cup heavy cream and 1/4 cup almond paste. Stir over medium heat until the almond paste is fully incorporated and the sauce is smooth, about 2–3 minutes. Stir in 1/2 teaspoon ground nutmeg. Pour the sauce over the chicken and vegetables.
- Place the baking dish in the preheated oven and bake for 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and no longer pink inside.
- Slice the chicken breasts or serve whole, spooning the sauce and vegetables over the top. Serve hot.
Notes
Serve with a simple green salad or roasted asparagus for a complete meal. For a lighter sauce, substitute heavy cream with half-and-half or Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.