Chicken Amandine

Chicken Amandine

Ready in 30 minutes

Nutty, delicious crust on a chicken. Optionally, you can create a lemon-chicken broth reduction to serve as a sauce (not shown).

"Savory and nutty. Follow the pre-cooking drying tips in the review for best results."

- stevemur

Top-ranked recipe named "Chicken Amandine"

4.4 avg, 5 review(s) 100% would make again


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1/4 cup Vegetable oil
2 Boneless chicken; sliced and pounded 1/4" thick
1/2 cup Almond slivers
1/2 cup Parmesan; freshy grated (fine)
1/2 teaspoon Salt
1 Parsley; for garnish
1 Egg; for egg wash
1/4 cup Flour
1/4 cup Milk; whole (for egg wash)
1/4 cup Lemon juice; optional
1/4 cup Chicken broth; optional

Original recipe makes 4



PREHEAT OVEN to 425F. Sandwich chicken breasts between two pieces of plastic wrap and pound to 1/4" thick. Place almond slivers in food processor and pulse until the consistency of finely grated parmesean cheese (leave a few large chunks for texture).

Prepare three plates: a) Egg wash -- beat one egg with the whole milk b) Flour and salt c) Mixture of parmesean cheese and almond slivers In a 12-inch oven-proof skillet, heat the vegetable oil over high heat on top of the stove.

Dredge the chicken in flour, then shake it off, then dredge it in the egg wash (remove excess) and finally the cheese/almond mixture.

This is very important -- make sure it's nearly smoking (or just starting to smoke). You must get it hot enough to sear the chicken so it doesn't stick to the pan. Turn saute pan down to medium high.

Saute for 3-5 minutes on each side, uncovered, watching it so it doesn't burn. Sprinkle with salt. Remove chicken to platter; place in oven. Optional -- add lemon juice and chicken broth to pan for a nice sauce. Garnish with parsley and serve.


Made this tonight with what we had on hand, and it was delicious. Attached is a photo.

Verified by stevemur

Served atop a simple pan sauce made by deglazing with chicken broth, reducing, and adding a teaspoon of lemon and butter to finish. photo by stevemur stevemur

Garnished with lemon and parsley. photo by stevemur stevemur

Tip: Dry the chicken before sauteeing for several minutes to ensure the coating sticks. photo by stevemur stevemur

photo by stevemur stevemur

Calories Per Serving: 668 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Savory and nutty. Follow the pre-cooking drying tips in the review for best results.
stevemur 2 years ago
I really enjoyed this again. Some tips: (1) Keep pan on medium heat. Use ample oil to minimize sticking. Let it sear but not burn. It browns very rapidly; check after 2-3 minutes. (2) Have the oven warmed to 350 degrees before starting; you're only going to brown the chicken in the saute pan, and then put it in the oven to cook the rest of the way. (3) Consider making a pan sauce by deglazing the fond left at the bottom of the pan with chicken broth (or white wine, or both). Add about 2/3 to 1 cup of liquid total, scrape the bits off the bottom of the pan and then simmer to reduce by half. Add a tablespoon of butter at the end if desired for a richer sauce.
stevemur 5 years ago
[I made edits to this recipe.]
stevemur 9 years ago
Made this tonight and it was very good. Am attaching a photo.
stevemur 9 years ago
[I made edits to this recipe.]
stevemur 9 years ago
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