Chicken almondine is nothing more than dressed up simple chicken tenderloins with a buttery almond sauce. Just a few pantry items will turn your chicken main dish into something special. There were two thumbs up from my guys, so I'm a happy cook!
Ingreadient
- 1/4 cup all-purpose flour
- 1/2 teaspoon Herbes de Provence
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 8 chicken tenderloins
- 5 tablespoons unsalted butter
- 1/2 cup sliced raw almonds
- 3 green onions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
Direction
- Add flour, Herbes de Provence, salt, and pepper to a large resealable plastic bag. Mix and toss gently in the bag to evenly distribute. Add chicken tenderloins, close the bag, and toss until coated with flour mixture.
- Melt butter in a large skillet over medium heat. When butter sizzles, add almonds and cook, stirring, until lightly browned, about 3 minutes, being careful not to burn.
- Pour skillet contents through a wire mesh sieve, trapping the almonds in the sieve and collecting the butter in a heat-proof bowl. Wipe the skillet clean with a paper towel, and return the butter to the skillet, reserving the almonds for later.
- When the butter is hot again, add floured and seasoned tenderloins. Cook until each side is browned, 3 to 4 minutes per side.
- Add only white parts of onions and minced garlic to the skillet around tenderloins; cook until fragrant, about 1 minute.
- Pour white wine and chicken broth around tenderloins, cover, reduce heat to low, and simmer until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C), 5 to 8 minutes. Remove chicken from the skillet to a serving plate and keep warm.
- Increase the heat to medium. When liquid bubbles, return almonds to the skillet. Adjust seasoning, if necessary, and cook until sauce thickens slightly, 2 to 3 minutes (See Cook's Note.)
- Pour almonds and sauce over chicken tenderloins. Garnish with reserved sliced green onion tops.
