Best 10 Chicken Almondine Recipes

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Tantalize your taste buds with the delectable Chicken Almondine, a classic dish that combines tender chicken, crunchy almonds, and a velvety sauce. This culinary masterpiece is not only a feast for the palate but also a visual delight, making it perfect for special occasions or elegant dinners. Discover two variations of this timeless recipe: the traditional Chicken Almondine with its rich, savory sauce and the lighter, tangy Lemon Chicken Almondine that adds a refreshing twist. Both recipes are easy to follow and promise a restaurant-quality meal in the comfort of your own home.

Here are our top 10 tried and tested recipes!

CHICKEN ALMONDINE



Chicken Almondine image

My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 17

1 cup sliced celery
1 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon butter
3 cups cubed cooked chicken
2 cups cooked rice
1 cup chicken broth
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
TOPPING:
7 ounces sage and onion stuffing
2/3 cup sliced almonds
3/4 cup butter, melted

Steps:

  • In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

CHICKEN ALMONDINE



Chicken Almondine image

Make and share this Chicken Almondine recipe from Food.com.

Provided by Chicagopm

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup sliced almonds
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/4 teaspoon rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 chicken breast halves, boned
1/2 cup chablis or 1/2 cup other dry wine (apple juice may be used as a subsitute)

Steps:

  • Saute almonds in butter in a large skillet over medium heat until lightly browned.
  • Remove with a slotted spoon, reserving butter in skillet.
  • Set almonds aside.
  • Combine flour, rosemary salt and pepper.
  • Dredge chicken in flour mixture.
  • Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
  • Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
  • Remove chicken to a serving platter, reserving juices in skillet.
  • Set chicken aside and keep warm.
  • Bring juices to a boil; stir in reserved almonds.
  • Spoon almond mixture over chicken.

EASY CHICKEN ALMONDINE



Easy Chicken Almondine image

This another family favorite here. My kids aren't to found of the almonds on top so I do leave them off sometimes. The flavors of this one dish meal are wonderful.

Provided by Daydasa

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
35 Ritz crackers, crushed
1 (2 ounce) package sliced almonds
1/2 cup butter or 1/2 cup margarine, melted
1 cup cheddar cheese, shredded

Steps:

  • Boil chicken on stove top until no longer pink.
  • Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
  • In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
  • Spread soup sour cream mixture on top of chicken.
  • Add shredded cheese, then layer with crushed Ritz crackers.
  • Pour melted butter over crackers. Sprinkle almonds on top.
  • Bake at 350 degrees for approximately 25 minutes, until bubbly.

CHICKEN ALMONDINE



Chicken Almondine image

This is easy to make and so delicious. It is my version of chicken almondine and my family loves it. Serve over rice.

Provided by Anita Hoffman

Categories     Chicken

Time 55m

Number Of Ingredients 6

6 boneless chicken breasts
2 eggs, slightly beaten
1 1/2 c bread crumbs (seaoned with salt, pepper, paprika and garlic powder)
1/4 lb butter plus 1-2 tablespoons
1 can(s) (10 ounce) chicken gravy
1/3 c slivered almonds

Steps:

  • 1. Dip chicken breasts in eggs. Coat with seasoned bread crumbs.
  • 2. Put chicken breasts in refrigerator i hour, so coating will stick better.
  • 3. Melt 1/4 pound butter in baking pan.
  • 4. Place chicken in pan and bake for 45 minutes at 375 degrees, turning once during baking.
  • 5. Brown slivered almonds in 1-2 tbsp. butter.
  • 6. Heat chicken gravy. Pour gravy over cooked chicken breasts.
  • 7. Sprinkle almonds over chicken breast and gravy. Serve over rice.

TANGY CHICKEN ALMONDINE



Tangy Chicken Almondine image

Don't let the simplicity of the ingredients fool you - this is a great, quick way to prepare chicken breasts.

Provided by Marie

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken breasts
3 tablespoons butter
1/3 cup sliced almonds
2 tablespoons lemon juice
chopped fresh parsley

Steps:

  • Place chicken breasts between two sheets of plastic wrap and pound until thin.
  • Mix flour, salt and pepper and dredge chicken breasts in the mixture.
  • Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
  • Remove chicken to serving platter.
  • In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
  • Stir in lemon juice and parsley.
  • Spoon sauce over chicken.

CHICKEN AND CRESCENT ALMONDINE



Chicken and Crescent Almondine image

This casserole is easy to make, and a crowd pleaser. It is also very good as a left over. My mom makes it ahead so that we can eat it during the week.

Provided by RyGuy

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

3 cups cooked chicken, cubed
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) can sliced water chestnuts
1 (4 ounce) can mushrooms
2/3 cup Miracle Whip
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup sour cream
1 (8 ounce) can crescent rolls
2/3 cup cheddar cheese, shredded
1/2 cup slivered almonds
3 tablespoons butter, melted

Steps:

  • Preheat oven to 375 degrees.
  • In a large saucepan, combine base ingredients.
  • Cook over medium heat until mixture is bubbly.
  • Pour into greased 9x13 pan.
  • Separate crescent dough into two rectangles.
  • Place dough over hot chicken mixture.
  • In a small bowl, combine remaining ingredients.
  • Spread over dough.
  • Bake 20-25 minutes.

Nutrition Facts : Calories 249.4, Fat 14.1, SaturatedFat 5.8, Cholesterol 57, Sodium 369.1, Carbohydrate 16.4, Fiber 2, Sugar 2.5, Protein 14.5

LEMON CHICKEN ALMONDINE



Lemon Chicken Almondine image

Actually, this recipe has a lot of Dijon mustard in it as well, which goes very nicely with the lemon flavor. You can vary the amount of Dijon or garlic to your taste.The original recipe called for 6 chicken breasts, but I made it with 2 (just for my daughter and me) with the original amount of sauce. I thought this amount turned out to be perfect for just the 2 chicken breasts.(I probably like it saucy!) I'm sure you could double the recipe, although you probably wouldn't want to double the olive oil. If you are using a reduced salt chicken broth you might want to add a teeny bit salt. Cooking time includes marinating time.

Provided by Semra22

Categories     Chicken Breast

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1 lemon, juice of
1 teaspoon grated lemon peel
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
1/2 cup toasted almond
1 cup chicken broth
1 tablespoon cornstarch dissolved in 1 tbsp water

Steps:

  • Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
  • Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
  • Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
  • Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
  • Remove the chicken to a plate.
  • Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
  • Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
  • Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.

ORANGE CHICKEN ALMONDINE



Orange Chicken Almondine image

I remember this recipe from the country club that I waitressed at as a teenager. It was so yummy but easy to make, the sweet and tanginess of the sauce with the crunchy, toasted almonds is great for an anytime dish.

Provided by Mebriella

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts
1 cup Italian dressing
1/4 cup chicken broth
1/4 cup orange juice, I use Simply Orange
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 cup sliced almonds

Steps:

  • Marinate the chicken breasts with the Italian dressing overnight.
  • Heat about 1 tablespoon of oil in a pan and toast the almonds until they are golden brown; set aside.
  • Heat another 2 tablespoons of oil in pan and sautee the chicken breasts until done; remove the chicken and set aside.
  • In a bowl, mix together the chicken broth, orange juice, brown sugar, soy sauce and cornstarch.
  • In the same pan used for sauteeing the chicken, put in the orange sauce mixture and cook until its a thick glaze consistency. Stir in the almonds.
  • Add the chicken back to the orange sauce mixture to coat.
  • Enjoy!

CHICKEN ALMONDINE



CHICKEN ALMONDINE image

Categories     Chicken

Yield 4

Number Of Ingredients 7

1/2 c thinly sliced celery
1/4 c chopped onion
1 can cream of celery soup
1/4 c milk
1/2 c sliced almonds
1 cooked chicken, cubed
1/4 tsp Worcestershire

Steps:

  • Combine celery and onion in 1 1/2 qt casserole. Cover. Microwave 2 min on high. Add rest of ingredients. Mix. Cover and microwave at high 5-6 min, stirring after 2 min. Serve over rice.

CHICKEN ALMONDINE



Chicken Almondine image

This recipe calls for boneless skin on chicken breasts, but I usually use skinless because they are just easier to find and I prefer them. These breasts don't dry out, and I love the almonds on them!

Provided by Lynette !

Categories     Chicken

Time 45m

Number Of Ingredients 8

1/2 c sliced almonds
1/4 c butter, melted
1/4 c all-purpose flour
1/4 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp freshly ground pepper
8 boneless chicken breast halves
1/2 c chablis or other dry white wine

Steps:

  • 1. Saute the almonds in the butter in a large skillet over medium heat until lightly browned. Remove the almonds with a slotted spoon, reserving the butter in the skillet. Set the almonds aside.
  • 2. Combine the flour, rosemary, salt, and pepper. Dredge the chicken in the flour mixture.
  • 3. Brown the chicken in the reserved butter over medium-high heat 4 minutes on each side. Stir in the wine; cover; reduce heat and simmer for 15 minutes or until the chicken is done.
  • 4. Remove the chicken to a serving platter; reserving the juices in the skillet. Set the chicken aside, and keep warm. Bring the juices to a boil; stir in the reserved almonds. Spoon the almond mixture over the chicken.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and high-quality chicken.
  • Don't overcrowd the pan: When you're searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken until it's golden brown: Don't be afraid to cook the chicken until it's golden brown. This will give it a nice crispy skin and help to lock in the flavor.
  • Use a good quality white wine: The white wine you use in the sauce should be of good quality. A dry white wine, such as a Chardonnay or Sauvignon Blanc, will work well.
  • Don't overcook the sauce: The sauce should be cooked until it's just thickened. Overcooking it will make it too thick and gloopy.
  • Serve immediately: Chicken Almondine is best served immediately after it's cooked. The chicken will be at its most tender and flavorful.

Conclusion:

Chicken Almondine is a classic French dish that's easy to make and always a crowd-pleaser. With its tender chicken, creamy sauce, and crunchy almonds, it's a dish that everyone will enjoy. So next time you're looking for a quick and easy weeknight meal, give Chicken Almondine a try. You won't be disappointed.

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