Baked Chicken Breasts with Almond Sauce

Name: Baked Chicken Breasts with Almond Sauce
Cook time: P1H
Total time: P1H20M
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; garlic salt; butter; paprika; lemon juice; mushrooms, canned; worcestershire sauce; sherry; almonds; almond extract

Submitted by Herbal-Bunny

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

This chicken dish walks the line between everyday dinner and something you’d serve at a dinner party, and it does it effortlessly.

Chicken breasts get seasoned with garlic salt, dipped in melted butter spiked with paprika and lemon juice, then baked until golden. Halfway through, a sauce of mushrooms, sherry, Worcestershire, and almond extract gets spooned over the top, and slivered almonds scatter across for crunch.

The almond extract is the surprise ingredient here. Just a teaspoon adds a warm, nutty aroma that ties the whole dish together without tasting artificial.

Serve it over fluffy rice and spoon that pan sauce over everything. Not a drop should go to waste.

Pro Tips

Go easy on the almond extract. One teaspoon is the sweet spot. More than that and it overpowers the dish.
Use boneless breasts and cut the total baking time in half if you’re short on time.
Stir flour and sour cream into the pan sauce at the end for an even richer, thicker gravy.

Ingredients

EACH BONELESS CHICKEN BREAST

GARLIC SALT
to taste *

⅛

CUP BUTTER
melted

TABLESPOON PAPRIKA

TABLESPOON LEMON JUICE

⅓

OUNCE MUSHROOMS, CANNED
stems and pieces

TEASPOON WORCESTERSHIRE SAUCE

CUP SHERRY *

TEASPOON ALMONDS
slivered

TEASPOON ALMOND EXTRACT *

Directions

Salt both sides of chicken breast halves with garlic salt.

Dip in melted butter to which paprika and lemon juice has been added.

Place in shallow baking dish .

Bake for 30 minutes at 350℉ (180℃).

Mix remaining ingredients listed and spoon over chicken breasts.

Sprinkle with slivered almonds and continue baking for 30 additional minutes.

Remove chicken; thicken sauce with 2 tablespoons flour and stir in ¼ cup fat free sour cream (I did not include these in the counts since I didn’t use them - Reggie).

Serve chicken breasts over rice.

*You can use boneless breasts and cut the cooking time to 15 minutes, add other ingredients and cook another 15 minutes, then thicken sauce and serve over rice.

The counts will be lower if you serve this over rice.