Flash Chicken Saute With Cider And Almonds Recipes

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CHICKEN CUTLET WITH ALMOND BUTTER SAUCE



Chicken Cutlet With Almond Butter Sauce image

Boneless chicken is pounded thin, quickly browned, then topped with a buttery sauce with slivered almonds. Goes well with rice and stewed tomatoes. From "Cuisine at Home" magazine.

Provided by threeovens

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

24 ounces boneless skinless chicken breasts (4 pieces)
salt & freshly ground black pepper
2 tablespoons flour
1 tablespoon vegetable oil
1/4 cup almonds, slivered
1/2 cup dry white wine or 1/2 cup chicken broth
4 tablespoons butter, sliced
1/4 cup green onion, sliced

Steps:

  • Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
  • Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
  • Add almonds to pan and toast, about 3 minutes.
  • Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
  • Stir in butter, sauce will thicken.
  • Pour over chicken and garnish with green onions.

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