Rosemary Chicken With Almonds
To a Southerner, there’s nothing that compares to fried food!
There’s not much to say about this dish except that it is GOOD. It’s official name is “Chicken Almondine”, that’s just a fancy way to say “chicken with almonds”. The main spice for this recipe is rosemary, which my son used to call “sticks”. He would tell me he liked the chicken but he didn’t like the “sticks”, then he would attempt eat the chicken without any “sticks”. Now that he’s older (and I used crushed rosemary) he eats it… “sticks and all”.
I almost always make this with white rice (another Southern staple), green beans and biscuits. Biscuits are a must with ANY kind of fried chicken and if a few almonds happen to make their way into the rice, well, that’s just a bonus.
Here’s the Recipe:
Rosemary Chicken with Almonds…ingredients listed in printable card below
Heat 2 tablespoons butter in a large skillet and “roast” almonds over medium heat, stirring frequently, until golden brown
Almonds get off to a slow start when cooking but be careful, they can burn fast
Remove from skillet and drain on paper towels
Try to keep any kitchen “helpers” from eating the almonds before dinner
Combine dry ingredients in a shallow dish
Heat remaining butter and oil in skillet
Dredge chicken in flour mixture and place in skillet
Brown both sides of chicken while oil is hottest, then lower heat slightly to finish cooking, turning as needed to prevent burning
Top chicken with almonds before serving
Sometimes I let everyone put on their own almonds at the table.
It’s easy enough for a weeknight family dinner but fancy enough to serve company!
- 4-6 boneless skinless chicken breasts (cut large ones in half if needed)
- 1/2 cup flour
- 1/2 teaspoon rosemary -crushed
- 1/4 teaspoon season salt
- 6 tablespoons butter divided
- 4 tablespoons oil
- 1/2 cup sliced almonds
- Heat 2 tablespoons butter in a large skillet and "roast" almonds over medium heat, stirring frequently, until golden brown
- Remove from skillet and drain on paper towels
- Combine dry ingredients in a shallow dish
- Heat remaining butter and oil in skillet
- Dredge chicken in flour mixture and place in skillet
- Brown both sides of chicken while oil is hottest, then lower heat slightly to finish cooking, turning as needed to prevent burning
- Top chicken with almonds before serving
- If you're not using crushed rosemary, you might need a little more than the recipe calls for
- Almonds get off to a slow start when cooking but be careful, they can burn fast
8 Comments
lovebakesgoodcakes
October 22, 2013 at 12:11 AM
This sounds like a really tasty and simple dish, Danita! Thanks so much for linking up to All My Bloggy Friends 🙂
Angie
October 20, 2013 at 1:38 PM
My mouth is watering! Thank you for networking with us on the CLIMB!
Angie
http://www.godsgrowinggarden.com/
Danita
October 20, 2013 at 7:01 PM
Thanks for stopping by Angie. Really enjoying the CLIMB. Have a great week.
Rosey
October 20, 2013 at 12:26 PM
Such a fantabulous share and I bet the house smells good with this one cooking too. 🙂
Thank you for linking to Super Sunday Sync.
Danita
October 20, 2013 at 7:00 PM
Yes, you are right..the house does smell wonderful. I should have listed that as a bonus. Thanks for stopping by.
Bismah Abdelgawad
October 19, 2013 at 12:20 PM
This looks so delicious! I have never tried doing chicken this way and thinking now to do so. Thank you for sharing!
Stopping by from “Dare To Share Saturday”. Now following you on G+, Twitter, and Facebook.
Have a great weekend 🙂
Bismah @
http://simplemamaathome.blogspot.com/
Danelle
October 18, 2013 at 7:44 PM
Love the flavors in this dish!
Shauna – The Best Blog Recipess
October 18, 2013 at 3:40 PM
What a great idea to slice and cook your almonds before making the chicken! This recipe sure does look delicious 🙂
Shauna @ The Best Blog Recipes
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