Monday, November 11, 2013

Chicken Amandine

I'm so excited to bring you this recipe today!

The reason being is that I got a new cookbook...woohoo!

On a whim I picked up a copy of Michael Symon's 5 in 5:  5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners.  Of course I'm familiar with his cooking from the Food Network however, I've really come to like his style watching him on The Chew.  I mean, who can resist that laugh?  He has such a great sense of humor, and breaks down cooking so that the home cook can easily prepare delicious fresh meals.

I was so excited to get his book and try out his dishes.  I eagerly thumbed through it picking my first dish, Chicken Amandine.  A quick yet scrumptious dish great during the week but elegant enough for company.  

Plus...I had every ingredient on hand.  Love that!

This dish blew me away...

I had no idea it was this easy to make something so elegant and that tastes so darn good.  It just goes to show you that you don't need a lot of fancy just need a few that pack a lot of flavor.  

One trick to this dish is that you need to pound the chicken to 1/4" thickness as he says in order to cook this quickly.  Otherwise you will add on quite a bit of cooking time in order to fully cook a thicker chicken breast.

Here's what Michael says about this dish in his book:  "This elegant and classic dish looks and tastes like it's more difficult and time-consuming to prepare than it really is.  What makes this so appealing are the buttery, crunchy, toasty almonds.  Browning the almonds in butter really gives the nuts and the entire dish incredible depth and richness".  

So true.  

I hope you enjoy this dish as much as we did.  Stay tuned for another Michael Symon's 5 in 5 dish coming this week.

Chicken Amandine

slightly adapted from Michael Symon's 5 in 5:  5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners

serves 4

4 boneless skinless chicken breast halves, pounded to 1/4' thickness (he uses skin on breasts)
Kosher salt and freshly ground pepper
3 T olive oil
2 T unsalted butter
1/2 c sliced almonds
Grated zest and juice of 1 orange
1/4 c roughly chopped fresh flat-leaf parsley leaves

Put a large skillet over medium-high heat.

Season both sides of chicken with salt and pepper.  Add the olive oil to the preheated pan.  Arrange all 4 pieces of chicken in the pan and cook until golden brown about 3 minutes.  Flip and cook 1 minute.  

Reduce the heat to medium and add the butter and almonds and cook until they begin to brown about 30 seconds.  Add 1/2 cup of water, the orange zest and juice and cook until slightly reduced about 30 seconds.  Taste and adjust the seasoning adding salt and pepper as needed.  

Remove the pan from the heat, stir in the parsley and serve. 


  1. This may be a "duh" question but do you remove the chicken while cooking the almonds or leave it in? Thanks!

    1. Michael doesn't request to remove the chicken, which I questioned as well. So, I left it in and put the butter and almonds around the chicken to brown. I'm sure you could do it either way and it would work just as well!



Related Posts Plugin for WordPress, Blogger...