40 Ratings
  • 5 Rating Star 18
  • 3 Rating Star 9
  • 4 Rating Star 9
  • 2 Rating Star 4

Chicken breasts coated in an almond seasoned flour and sauteed, then topped with a tomato/orange/herb sauce that could be citrus heaven! Elegant and unique enough for guests, tasty enough for down home cookin'!

prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.

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  • To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).

  • When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.

Nutrition Facts

576.52 calories; 34.85 g protein; 16.5 g carbohydrates; 42.64 g fat; 90.31 mg cholesterol; 178.25 mg sodium.Full Nutrition


Reviews (27)

Read All Reviews

Most helpful positive review

Anonymous
01/25/2004
The coating for the chicken is WONDERFUL. However I had some trouble with the sauce - cooking it for the recommended time on medium for so long made it quite blackened. But it was delicious without the sauce too.
(12)

Most helpful critical review

Anonymous
02/22/2008
The chicken was just OK. I should have listened to the other people who posted and said to double the spices in the chicken's coating. I couldn't even taste the different flavors which was very disappointing. It just tasted too greasy for my taste. I didn't like the sauce at all and my husband said he'd like it if the rosemary and thyme was cut in half. Would not make again.
(4)
40 Ratings
  • 5 Rating Star 18
  • 3 Rating Star 9
  • 4 Rating Star 9
  • 2 Rating Star 4
Anonymous
01/25/2004
The coating for the chicken is WONDERFUL. However I had some trouble with the sauce - cooking it for the recommended time on medium for so long made it quite blackened. But it was delicious without the sauce too.
(12)
Anonymous
01/25/2004
I fixed this recipe for my girlfriend on Valentine's Day and she absolutely loved it. The seasonings are delicious. The dish is pretty easy to make and done well this dish is superb.
(10)
Anonymous
03/12/2006
This recipe has some different combinations of flavors that sounded interesting but didn't really work for me. The sauce had an odd flavor and I didn't think it went with the chicken at all. If I make this again I will not make the sauce the chicken coating is flavorful enough in itself. I will also not fry it on the stovetop again as the chicken turned out really oily (so did the sauce). I think it would be just as good done in the oven as I have a similar recipe that cooks the chicken in the oven at 350 for about 50 minutes.
(9)
Anonymous
01/25/2004
Good and tasty though not as tangy as i would have hoped. Still very heartening and I looked like a gourmet - way to impress the roommates!
(9)
az_starshine
01/25/2004
This is one of the most wonderful chicken dishes I have ever had! I made it for our anniversary last night and both my husband and I LOVED it. I double-coated the chicken and dunked it in buttermilk to get the coating to stick. I am definitely going to make this again. It was wonderful! Kudos to you Justin Parrott!
(9)
KSIVA
01/25/2004
The ground almond is a nice coating for the chicken and the dill makes the sauce smell very nice. However the amount of the spices is so little that their flavor really didn't come through at all. Still it does offer a nice presentation and I agree that it looks very gourmet.
(6)
Anonymous
01/25/2004
My friend Zac and my dad really enjoyed this dish when I prepared it. The only negative thing I can think of is that the preparation is a little complex. Really tasty!
(5)
Barbara Semken Butler
02/22/2011
The smells the texture the taste-all fabulous. I had an abundance of fresh spinach in my fridge so chopped it up and threw it in the sauce at the last minute-healthy AND yummy!
(5)
Anonymous
10/23/2005
This is one of my favorite "go to" recipes. I have prepared it several times over the last few years at my family's request.
(5)