If you're looking for a simple yet special recipe for chicken, this easy dish is an excellent choice. The boneless chicken breasts are cooked in a butter and wine sauce with a little rosemary and other seasonings and served with sauteed almonds.
Serve this chicken with hot cooked rice and steamed broccoli or a richer Brussels sprouts gratin for a delicious everyday family meal.
- 1/2 cup sliced almonds or slivered almonds
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 6 to 8 boneless chicken breast halves, skin removed
- 4 green onions, chopped
- 1 clove garlic, minced
- 3/4 cup dry white wine
Heat the butter over medium heat in a large skillet. When the butter is hot, add the almonds. Cook, stirring until almonds are lightly browned and aromatic. Remove almonds to a plate or bowl with a slotted spoon or spatula, reserving butter in skillet. Set the almonds aside.
Combine the flour, rosemary, salt, and pepper in a bowl. Dredge the chicken breast halves in the flour mixture.
Brown chicken over medium heat in the reserved butter for about 4 to 5 minutes on each side.
Add the green onions and garlic to the skillet and cook for 1 minute longer. Add the wine to the skillet and cover the pan. Reduce heat to low and simmer 15 minutes, or until chicken is done.
With a slotted spoon or spatula, remove the chicken to a serving platter; keep warm. Bring juices to a boil; stir in reserved almonds. Taste and adjust seasonings.
Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.
"Easy recipe with yummy results. My husband and I loved it. We did take another reviewer's suggestion and doubled the amount of butter and wine, and added one small scallion and about a teaspoon of crushed garlic. Tons of flavor." — Judy
"I have made this recipe time and time again for my friends and family to rave reviews. My only advice would be to double up the sauce (I usually cook 3 chicken breasts to a pan...so I get two pans going...and don't be afraid to use a little extra butter). I've also had great luck using Kendall Jackson's Chardonnay as the choice of wine to add to the recipe. Delicious!" — C.B.
"I'm not one for wine, so I almost didn't make this, but I am SO glad I did. My husband is a really picky eater so it's hard for me to find variety in what I cook for him without the help of some new recipes. This was an excellent find for us! It smells amazing when you're cooking it, and the flavor is not too strong for those picky people. The almonds seemed to carry more of the flavor, and I also added some yellow onion (cubed) while I was cooking the chicken with the wine.
It turned out great!" — J.R.
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