Chicken Almondine
Submitted by Shantyboat
Tender chicken breast in creamy garlic sauce over egg noodles, topped with toasted almonds. Lighter 30-minute weeknight dinner.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThis streamlined chicken almondine skips heavy cream for skim milk, proving you don’t need a ton of fat to create a silky pan sauce.
Garlic and black pepper punch up the chicken while it sautés, then the pan drippings get transformed into a light gravy thickened with just enough flour to coat the noodles.
Those toasted almonds scattered on top add the crunch and richness this dish needs without weighing you down.
Kitchen Tips
- Even cooking: Cut chicken into uniform half-inch pieces so everything cooks at the same rate.
- Pan dripping magic: Scraping the bottom of the skillet with a flat spatula releases all those browned bits (fond) that make the sauce taste homemade.
- Toast almonds ahead: Sliced almonds toast in minutes in a dry skillet. Do this first and set aside so they stay crispy.
Ingredients
Directions
Coat a 10-inch nonstick skillet with cooking spray and place over medium heat.
Add chicken, garlic and black pepper, and sauté until cooked, about 3 to 4 minutes.
Remove chicken from skillet.
Add milk and chicken granules to pan drippings.
Stir well, scraping sides and bottomwith a flat spatula.
Whisk in flour and blend well.
Add chicken, salt and parsley.
Cook until slightly thickened, stirring with a flat spatula, about 3 to 4 minutes.
Toss hot cooked noodles and top with almonds.
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