This tasty dish is very rich in flavour.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.

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  • Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.

  • Preheat oven to 350 degrees F (175 degrees C).

  • In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.

  • In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.

  • Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Tips

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1095 calories; 88.8 g total fat; 227 mg cholesterol; 206 mg sodium. 33.1 g carbohydrates; 52.1 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
While I am new to cooking I found this recipe easy and it tastes great. Use about 1/2 the almond paste and don't have the pan too hot when you cook the breasts. I will make this again. Read More
(26)

Most helpful critical review

Rating: 3 stars
01/26/2004
I was not impressed with this recipe at all. After baking the sauce was a grayish color and didn't give the dish enough flavor. If I try this recipe again I will try making it without baking the sauce with the chicken. Read More
(9)
41 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 6
Rating: 4 stars
01/25/2004
While I am new to cooking I found this recipe easy and it tastes great. Use about 1/2 the almond paste and don't have the pan too hot when you cook the breasts. I will make this again. Read More
(26)
Rating: 4 stars
01/25/2004
While I am new to cooking I found this recipe easy and it tastes great. Use about 1/2 the almond paste and don't have the pan too hot when you cook the breasts. I will make this again. Read More
(26)
Rating: 4 stars
01/23/2003
Such a good boneless chicken recipe. A nice different touch. I had to substitute flour and almond extract for the almond paste still turned out very tasty. Read More
(25)
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Rating: 5 stars
10/05/2006
I combine this recipe with the amaretto chicken also on the site. i follow this recipe to step 3. then i use i cup heavy cream 1 cup shredded gruyere cheese and 1/2 a cup of amaretto and melt on the stove top. then i pour this sauce over the chicken and put in oven at 350 for 40 minutes. i serve it with linguine. Read More
(22)
Rating: 5 stars
05/16/2004
I made this for Valentines day dinner for my new BF 3 years ago. It got Rave reviews; and were still together:o) Since I was traveling to dinner I chopped everything up ( onion almonds butter pieces) and put in containers and cooked the chicken and did the mixing at the house. But It was really Easy and WONDERFUL. It was just as wonderful a few days later for lunch. May be too flavorful or "wierd looking for kids" Read More
(14)
Rating: 5 stars
01/25/2004
A very good chicken dish. I used a lot less almond paste than the recipe called for and it came out wonderfully with a light flavor. Was a pleasure to make and enjoy with my husband who like it as well. A good recipe. Read More
(11)
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Rating: 4 stars
12/15/2009
At first I gave this recipe a 3 because it was bland overly rich and the nutmeg was too strong. But the next day the leftovers were so delicious that I had to change the rating to a 4. To sear the breasts so they are juicy I used peanut oil with 2 tbspns butter to keep the flavor. I constantly nudged the pieces so the almond crumbs didn't fall off and cooked on high for 2 minutes each side. The butter/oil mix from recipe will just burn on high heat. The egg wash was really watery I used 1/4 cup water with 2 eggs I added 3 or 4 big coves of garlic and some salt to the mushroom/onion mix. I highly recommend adding dry red wine or liquor to the cream sauce as well as 1/4 tspn salt. The grit of the chopped almonds bothered me so next time I'd try putting some almond extract in the egg wash lightly flour the breasts then top the dish with toasted almond slivers upon serving. I served with chopped cauliflower and carrots sauteed in olive oil and garlic. My husband gives this recipe a 5. Read More
(10)
Rating: 3 stars
01/25/2004
This recipe took me much longer than the 40 mins that the recipe describes. It was very difficult to coat the chicken in the almond crumbs and then brown the chicken without the crumbs falling off and then burning black in the pan. I probably won't ever cook this again. Once it was done however it was quite tasty. Read More
(9)
Rating: 3 stars
01/25/2004
I was not impressed with this recipe at all. After baking the sauce was a grayish color and didn't give the dish enough flavor. If I try this recipe again I will try making it without baking the sauce with the chicken. Read More
(9)
Rating: 5 stars
01/25/2004
Very good dinner - had to make my own almond paste but still an easy recipe! Make sure you're hungry because it's filling! Read More
(9)