Tuesday, July 31

Chicken Cutlets with Almond Butter

A tasty and rich twist on a chicken dish that is good enough for a special occasion and easy enough for every day. We got this awesome recipe from Paige. :)

4 chicken breasts
salt and pepper
2 tbs. flour
1 tbs. canola oil
1/4 c slivered or sliced almonds
1/2 c chicken broth
4 tbs. butter, sliced

Pound each chicken breast between 2 sheets of plastic wrap with a meat mallet or rolling pin into ½ inch-thick cutlets. Then, season the cutlets with salt and pepper, and dredge both sides in flour.

Heat oil in a sauté pan over medium-high heat. Arrange the cutlets in a your pan and sauté until browned (about 4 minutes per side). Remove the chicken from the pan to a plate, and tent with foil.

Add your almonds to the pan and sauté until toasted (about 3 min.) Then, deglaze your pan with the chicken broth, scraping up browned bits from the bottom. Simmer until your sauce thickens slightly (about 3 min.)

Take the pan off the heat and stir in the butter slices until melted and sauce thickens. Divide the sauce among each severing of chicken, and enjoy!

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