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Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, almond crusted chicken breast with creamy garlic sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Just place chicken breast in egg the press in almonds till thoroughly coated and place in pan. Use thermometer to check when done. Almond Crusted Chicken Strips are baked instead of fried, and coated in ground almonds in place of breadcrumbs.
Almond crusted chicken breast with creamy garlic sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Almond crusted chicken breast with creamy garlic sauce is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have almond crusted chicken breast with creamy garlic sauce using 12 ingredients and 12 steps. Here is how you cook that.
Preparation To Make of Almond crusted chicken breast with creamy garlic sauce:
- Make ready 6 prepared chicken breast. about 6 ounces
- Take Either raw or pre roasted almonds
- Get 4 eggs
- Make ready 4 cup heavy whipping cream
- Make ready 2 tbls garlic chopped
- Prepare 2 1/2 cup parmesan
- Prepare 1 1/2 cup moi poi sweet chili
- Make ready 1/4 cup corn starch
- Make ready 1 tbls granulated garlic
- Take 1 tsp onion salt
- Get 1 tsp oregano
- Take at least 3 beers
Strain the lemon marinade into the skillet. Add chicken broth and cornstarch/water mixture. Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream adds an extra smoothness to the sauce, but it can be omitted if you avoid dairy.
Guide To Make Almond crusted chicken breast with creamy garlic sauce:
- In a medium bowl whisk eggs together
- Now if you don't have pre roasted almonds go ahead and do that now. Put on sprayed sheet tray at about 375°F for roughly 10 min rotating half way through. Or until nice and browned. Set aside to cool.
- Once cooled put in ziploc bag and seal so as much air as possible is out. Then get a mallet, rolling pin, or whatever you like to hit stuff with and pound the almonds till they're crushed like your vanquished foes. Or as fine as you can.
- Put the vanquished almonds in another bowl then get a 2 inch pan or whatever your going to put the chicken in to cook it. (Important note: make sure the pan is oiled well.)
- So of course now its time to bread the chicken. If you don't know how then stop right here because this recipe is to hard for you. Haha just kidding. Just place chicken breast in egg the press in almonds till thoroughly coated and place in pan. Repeat with all breasts.
- Cook chicken in oven at 375°F for about 30 min. Use thermometer to check when done. Make sure its 165°F at least in middle.
- Now while the chicken is cooking its time to make my sauce. I say my sauce because I actually invented it myself. May seem easy but lets see you try and add the random stuff I did to get it right.
- In a medium sauce pan add the chopped garlic and turn on stove. Let simmer for about a min not to long but you want the garlic to release. After that pour in the heavy cream, the moi poi, and the seasonings.
- Let cook for about 5 min or until it just starts to boil then add parmesan cheese. Continue stirring until cheese is melted and stirred in then add corn starch. ( NOTE DO NOT ADD JUST PLAIN CORN STARTCH…make a slurry. Or if you don't know what that is add water in bowl pour corn starch in and mix.
- After the corn starch is in, stir until it starts to run thick. Then remove from heat.
- Now its simple when chicken is done it should have a nice crust to in. Serve on a plate or a bowl or the table for all I care. Pour sauce on top and walla one restaurant approved dinner…. Your welcome.
- Also note no alcohol was needed in this recipe that was just for me.
Serve with brown rice and a tossed green salad with mango and red onion slices. The chicken is perfectly tender with golden crispy edges and then there's the sauce….! Cream, white wine and garlic form the tastiest trifecta and make for the most satisfying dinner. Add flour to a shallow dish. Add chicken to flour dish, one at a time, turning to coat lightly in flour.
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