The chicken in this savory dish is full of flavor and almonds. Serve this up with your family’s favorite vegetables or side dishes for a satisfying meal that everyone will enjoy.
Ingredients
4 chicken breasts
1 cup Carbquik bake mix or other low-carb bake mix
Salt and pepper to taste
Extra virgin olive oil for frying
1 cup sliced almonds
1 cup chicken broth
2 Tbsp. cornstarch
Instructions
In many instances, chicken breasts are huge. Slice the chicken breasts in half through the middle widthwise as if you were making a pouch, but cut it all the way through to render two chicken breasts. Chicken breast is expensive nowadays, so cutting the breasts in half will stretch your budget.
Salt and pepper the chicken on both sides. Place the Carbquik in a shallow dish or pie plate. Dredge the chicken in the Carbquick.
In a frying pan, heat some olive oil in the bottom of the pan. You need enough oil to cover the bottom plus a little bit more. Place the floured chicken in the oil to fry. When the chicken is browned on one side, flip it over to the other side to brown. Cook until the internal temperature is 165 degrees or until juices run clear. Remove and keep warm.
In the same pan, add the chicken broth and cornstarch. Whisk until smooth. Add salt and pepper to taste. Pour into the hot frying pan. Bring to a boil, continuously stirring until gravy is thick.
Add the sliced almonds and stir until almonds are heated.
Nestle the chicken back in the gravy and make sure it is heated through.
Serve the chicken breasts with the almond gravy over the top. On this day, I served the Chicken Almandine with a side of Yellow Squash in a Red Pepper Sauce, salad and a homemade roll that my friend made for me for my birthday. The Chicken Almandine and the squash were keto-friendly. The roll was not. Sometimes, you just have to cheat a little bit. Besides, it was made with love! That roll was super good!!
If you like this recipe, you may also like the following recipes:
Copycat Dream Dinner Almond Chicken
Pork Chops (or Chicken) in Orange Sauce
Chicken Almondine
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 shallow dish or pie plate
- 1 frying pan
- 1 meat thermometer
- 1 Small bowl
- 1 Large spoon
Ingredients
- 4 chicken breasts
- 1 cup Carbquik bake mix or other low-carb bake mix
- Salt and pepper to taste
- Oil for frying
- 1 cup sliced almonds
- 1 cup chicken broth
- 2 Tbsp. cornstarch
Instructions
- Slice the chicken breasts in half through the middle widthwise as if you were making a pouch, but cut it all the way through to render two chicken breasts.
- Salt and pepper the chicken on both sides.
- Place the Carbquik in a shallow dish or pie plate.
- Dredge the chicken in the Carbquik.
- Heat some olive oil in the bottom of a frying pan. You need enough oil to cover the bottom, plus a little more.
- Place the floured chicken in the oil to fry on one side.
- Flip the chicken over to the other side to brown.
- Cook until the internal temperature is 165 degrees or until juices run clear. Remove and keep warm.
- Add the chicken broth and cornstarch to a bowl.
- Add salt and pepper to taste. Whisk until smooth and pour in tothe hot frying pan.
- Bring to a boil, continuously stirring until the gravy is thick.
- Add the sliced almonds and stir until almonds are heated.
- Nestle the chicken back in the gravy to ensure it is heated through.
- Serve the chicken breasts with the almond gravy over the top.
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