Best 2 Lemon Chicken Almondine Recipes

Tantalize your taste buds with a delectable journey into the realm of Lemon Chicken Almondine, an exquisite dish that harmonizes the vibrant flavors of zesty lemon, tender chicken, and crunchy almonds. Immerse yourself in a culinary adventure that celebrates the perfect balance of tangy, savory, and nutty sensations. This article presents a collection of Lemon Chicken Almondine recipes, each offering unique interpretations of this classic dish. From the simplicity of a one-pan skillet meal to the elegance of a restaurant-quality masterpiece, these recipes cater to a range of cooking skills and preferences. Whether you're a seasoned chef seeking culinary inspiration or a home cook yearning for a weeknight dinner solution, this article has something for every palate. Prepare to embark on a flavor-filled odyssey and discover the recipe that will make Lemon Chicken Almondine your new favorite dish.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

For the best flavor, use fresh lemon juice and zest. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less bright.
To get the chicken nice and crispy, make sure to pat it dry before cooking. You can also use a paper bag to coat the chicken in the flour mixture. This will help to create a crispy coating.
If you don't have almond flour, you can use regular all-purpose flour. However, almond flour will give the chicken a more nutty flavor.
Be careful not to overcook the chicken. Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit.
Serve the chicken immediately with lemon wedges and your favorite dipping sauce.

Conclusion:

This Lemon Chicken Almondine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy and flavorful, and the lemon-almond sauce is light and refreshing. Serve this dish with your favorite sides, such as rice, pasta, or roasted vegetables.