Chicken Almondine
From erovegno 18 years ago
- 30 minutes to make
- Serves 4
Baked Chicken, drizzled with a white wine sauce. Very tasty and very easy. I did this one while camping.
Ingredients
- chicken shopping list
- white wine shopping list
- almonds shopping list
- garlic fresh chopped shopping list
- butter shopping list
- chicken stock " can be base" shopping list
- italian seasoning shopping list
- sugar shopping list
- Slurry " corn starch and water" shopping list
- salt shopping list
- pepper shopping list
How to make it
- Start out by sautéing your chicken in a sauté pan. You want to brown it some but not burnt. Once the chicken has browned up and seared you will remove and place in a heat resistant oven pan to finish off. Please be sure you chicken reaches 165* F.
- Now you can continue with your sauce, add a good pinch of garlic and a pad of butter and let the garlic brown some. Once browned, take about 2 1/2 cups of white wine and deglaze pan. Let reduce by half. When reduced add about 1 1/2 cups of chicken stock. Add about 1 TBSP of Italian seasoning, and a pinch of salt and pepper. Taste, and then add more seasoning if needed. You should add about a 1 1/2 TBSP of sugar to help with the bitter taste of the wine. Now, bring your sauce to a boil and add your slurry, do this in small increments to make sure you do not over thicken. The sauce should coat the back of your spoon. At this point, you should let your sauce simmer on medium heat. This will also help to thicken the sauce up.
- Once your chicken has reached temperature, you are now ready to add it back to the sauce to coat nicely.
- This dish is best served with spaghetti, and Corn O’Brian
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