Chicken Amandine

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  • chicken tenderloins, or strips of chicken breast
  • salt
  • pepper
  • butter
  • white flour
  • sliced almonds
  • white sugar
  • parsley and/or tarragon
  • lemon juice
  • Optional: Amaretto liquor

Pound the chicken flat with a mallet. Salt and pepper.

Melt butter in a pan, over medium heat.

Meanwhile, place the chicken in a plastic bag with a little bit of white flour. Shake to coat the chicken. If it's a little thin, add some more flour.

Cook the chicken in the butter. Be sure that it is thoroughly cooked, and let the chicken get a little golden on each side.

Remove the chicken to a serving platter. Add a little extra butter to the pan, if needed, and brown the almonds. Add a little bit of sugar and salt and pepper.

Chop up some herbs, and add with the lemon juice and optional Amaretto.

Pour sauce over chicken.

Serve immediately with rice.

Preparation time: 20 minutes