Friday, May 31, 2013

Chicken in Garlic-Almond Sauce

* 4 tbsp olive oil, divided
* 1/2 cup slivered almonds
* 2 cups cubed crustless white bread
* 4 garlic cloves
* 2 cups chicken broth
* 2/3 cup white wine
* 1/2 tsp freshly ground black pepper
* kosher salt
* 1 lb chicken breasts, pounded to an even thickness
* 1 onion minced
* 1 tbsp chopped flat-leaf parsley

1. Heat 3 tbsp olive oil in a large saute pan over medium heat.  Add almonds and stir until golden brown, about 3 minutes, then transfer them to paper towels.  Place 1/3 cup of the almonds into a blender or food processor, and leave the rest for garnish.
2. Add the bread crumbs and garlic to the saute pan.  Cook and stir until the bread is crisp and golden, around 4-5 minutes.  Using a slotted spoon transfer them to the blender.  Add the broth, wine, pepper and a pinch of salt to the blender.  Process until smooth. Set aside.
3. Heat the last 1 tbsp of oil over medium high heat.  Season the chicken with salt and pepper.  Brown the chicken in oil.  Remove the browned chicken to a plate.
4. Add the onion to the pan and cook for 6 minutes.  Add the sauce and chicken to the pan with the onions, ensuring the sauce covers the chicken.  Bring the sauce to a simmer, then cover.  Simmer the chicken in the sauce until cooked through, about 12 minutes.
5. Serve the chicken with the sauce.  Use the parsley and reserved almonds as garnish when serving.

We loved this!  The chicken was very moist from cooking in the sauce, and the flavor was so different from other chicken dishes we've made, which was a nice change of pace!

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