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Rosemary Chicken With Almonds

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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

rosemary chicken cooking almonds

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

Rosemary Chicken almonds

Remove from skillet and drain on paper towels

Try to keep any kitchen “helpers” from eating the almonds before dinner

rosemary chicken spices

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

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Top chicken with almonds before serving

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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!

Rosemary Chicken with Almonds
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 4-6 boneless skinless chicken breasts (cut large ones in half if needed)
  2. 1/2 cup flour
  3. 1/2 teaspoon rosemary -crushed
  4. 1/4 teaspoon season salt
  5. 6 tablespoons butter divided
  6. 4 tablespoons oil
  7. 1/2 cup sliced almonds
Instructions
  1. Heat 2 tablespoons butter in a large skillet and "roast" almonds over medium heat, stirring frequently, until golden brown
  2. Remove from skillet and drain on paper towels
  3. Combine dry ingredients in a shallow dish
  4. Heat remaining butter and oil in skillet
  5. Dredge chicken in flour mixture and place in skillet
  6. Brown both sides of chicken while oil is hottest, then lower heat slightly to finish cooking, turning as needed to prevent burning
  7. Top chicken with almonds before serving
Notes
  1. If you're not using crushed rosemary, you might need a little more than the recipe calls for
  2. Almonds get off to a slow start when cooking but be careful, they can burn fast
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