Wednesday, September 11, 2013

Chicken Cutlets with Almond Butter

This dish does double duty...

It's a quick and easy weeknight's elegant enough to serve company.  

What's better than that?  You can whip up a quick dish any night of the week and treat your family to a restaurant style meal.  Or, you can save a load of time when you entertain friends by making this dish and still leave them impressed by your ability to make a wonderful tasting meal.

The key to quickly cooking this dish are the thin slice chicken breasts, often called cutlets.  You can buy them thin sliced in the store or you can make your own by taking a half chicken breast and slicing it through the width of the breast so you have two full thin pieces.  Thin cutlets cook up really quick so you need to watch them and not over cook them or they will dry out and become tough.

The other thing that makes this dish special is the sauce.  It's not made with Almond Butter (a different version of peanut butter) as the name implies, but with BUTTER, and slivered almonds.  It's okay!  You can live a little and use butter to make this wonderful sauce.  Just don't eat this everyday!  The sauce is silky and smooth and is wonderful over the chicken.  This pan sauce makes this dish!

Served beside roasted potatoes and green beans this is a wonderful meal!  Stay tuned for the side dish recipe up next.


Chicken Cutlets with Almond Butter

serves 4
adapted from Cuisine at Home

2 T flour
4 boneless skinless chicken cutlets (thin sliced breasts)
salt & pepper
1 T canola oil
1/4 c almonds, slivered
1/2 c dry white wine or chicken broth
4 T butter
2 T chives, chopped

Place flour in a pan.  Season cutlets with salt and pepper.  Dredge cutlets in flour, shaking off excess.

Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 minutes per side; remove and set aside.

Add almonds to pan and toast, about 3 minutes.  Add wine or chicken broth and scrape up any browned bits from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.  Off the heat stir in butter until melted and sauce thickens.  Add chives to sauce.  Divide sauce among each serving of chicken. 

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