Best 10 Chicken Almondine Recipes

CHICKEN ALMONDINE

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.

CHICKEN ALMONDINE

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

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

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

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

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.

LEMON CHICKEN ALMONDINE

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

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

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

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.