Chicken Almondine
This savory chicken recipe has a brown gravy with crunchy almonds laced throughout. The Carbquik or other low-carb baking mix keeps the recipe lower in carbs.
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.