Almond Crusted Chicken with Brandy Cream Sauce
This local restaurant favorite has been simplified to make it easy to prepare at home.
Prep time: 30 minutes
Cook time: 30 minutes
Brandy Cream Sauce:
3 tablespoons butter
1 small shallot, minced
1 tablespoon flour
1/2 cup chicken stock
1/2 cup heavy cream
3 tablespoons brandy
1 to 2 tablespoons white wine
1 to 2 teaspoons stone ground mustard
Sea salt and freshly ground pepper to taste
Chopped fresh parsley or thyme(optional)
Almond Crusted Chicken
4 medium boneless, skinless chicken breasts
1/4 cup dried cherries
1/4 cup chopped dried Mediterranean apricots
1 cup sliced almonds, finely chopped
1/4 cup panko breadcrumbs
2 tablespoons fresh thyme leaves
1 teaspoon garlic salt
Freshly ground pepper to taste
Flour
1 egg, well beaten
2 tablespoons butter
To prepare sauce, melt butter in a medium skillet over medium heat. Add shallot and cook for 5 minutes. Stir in flour and cook for 1 minute more. Slowly stir in stock, cream, brandy, wine and mustard. Cook over low heat for 5 minutes, stirring frequently. To prepare chicken, preheat oven to 375°F. Cut a “pocket” in each chicken breast and place a tablespoon of fruit into each and press firmly to seal. Mix almonds, breadcrumbs, thyme, salt and pepper in a shallow bowl. Dip each chicken breast in flour, then egg, then almond mixture, pressing well into the surface. Melt butter in a large skillet over medium-high heat. Cook chicken for a few minutes on each side or until golden brown. Transfer to a baking sheet and bake for 15 minutes more or until cooked through. Serve with cream sauce. Makes 4 servings.
© 2019 Patty Mastracco Food, Inc.
