Lightly breaded, pan-fried chicken almondine is a simple but remarkably delicious skillet meal that only needs a few basic ingredients. This version combines tender, juicy chicken cutlets with buttery sautéed almond slices and a lemony sauce with fresh chives and parsley. Serve it with green beans, white rice, mashed potatoes, or zucchini noodles for a special, almost-too-good-to-be-true meal.
What Makes This Recipe So Good
- Chicken almondine, or chicken amandine, is such an easy and delicious main course that can absolutely be done on a budget. The ingredients are simple, and yet they pack in so much flavor! The cutlets themselves are tender and juicy, and then they’re breaded with a lightly seasoned breading for a little crispiness. The almonds are sautéed in butter and then incorporated into a lemony sauce that includes fresh chives and fresh parsley. The whole dish is savory and nutty and bright and earthy.
- It doesn’t need any overly fancy sides. Throw together some Italian green beans or whipped sweet potatoes, or just pop some minute rice or zucchini noodles in the microwave. Even lightly buttered noodles would work well here.
- Keep a close eye on the sliced almonds. Once you add them to the hot butter, they’ll brown pretty quickly, and only a few seconds separate you from totally burnt almonds that you don’t want anywhere near your chicken almondine.
- Your grocery store will most likely sell both fresh and frozen chicken cutlets. If they don’t, though, don’t worry. Making your own is really easy. All you have to do is take a chicken breast and slice it in half horizontally, like you would slice a hamburger bun. Voila! You now have two chicken cutlets.
- Whether you use store-bought chicken cutlets or slice up your own, you’ll need to make sure they’re even both in size and in thickness. If they’re uneven, they won’t cook at the same rate, which means you might end up with both overdone and underdone cutlets. Again, no need to worry. If they’re not the same thickness, all you have to do is put them in the a sealable, food-safe plastic bag, then use a meat tenderizer, rolling pin, or even a heavy skillet to pound the thick areas until the cutlets are uniformly thin all over.
Other Almost-Too-Good-to-Be-True Recipes
- Asiago Tortelloni Alfredo
- Air Fryer Chicken Legs
- Kylie Jenner’s Ramen Noodles
- Creamy Rotel Pasta with Ground Beef
- Keto Smothered Pork Chops
- shallow dish
- 2 plates
- large non-stick skillet
- wooden spoon (or silicone spatula)
For the Breading
- 3 tablespoons all-purpose flour (see Notes)
- ½ teaspoon salt (more or less to taste)
- ¼ teaspoon freshly cracked black pepper (more or less to taste)
- ¼ teaspoon garlic powder
For the Chicken Almondine
- 3 tablespoons olive oil (or neutral oil of choice)
- 1 pound chicken cutlets (approximately 2-4 cutlets, see Notes)
- 2 tablespoons unsalted butter
- ⅓ cup sliced raw almonds
- ½ cup low-sodium chicken broth (see Notes)
- juice from half of one lemon (approximately 1 tablespoon)
- zest from half of one lemon (approximately ½ tablespoon)
- 1-2 tablespoons finely chopped fresh chives (to taste)
- 1-2 tablespoons chopped fresh parsley (to taste)
- Add flour, salt, black pepper, and garlic powder to shallow dish. Whisk ingredients together until evenly distributed.
- One by one, dredge chicken cutlets through flour mixture. Make sure to evenly coat all sides of each cutlet. Shake any excess flour mixture back into dish, then set breaded cutlet aside and repeat until all cutlets have been lightly breaded.
- Once all cutlets have been breaded, heat large skillet over medium-high heat. When skillet is warm, add olive oil and heat until oil is hot and shimmering.
- Add chicken cutlets to skillet, working in batches as needed to avoid overcrowding pan. Cook cutlets 3 to 4 minutes undisturbed, then carefully flip cutlets over and cook 3 to 4 additional minutes or until cutlets are golden brown on both sides. Transfer cooked cutlets to clean plate and set aside. Repeat process until all cutlets have been pan-fried. Note: refresh olive oil in pan as needed, allowing fresh oil to become hot before adding cutlets.
- Once all cutlets have been pan-fried and set aside, reduce heat under skillet to medium. Add 2 tablespoons butter to skillet. Let butter melt completely, swirling skillet occasionally to coat bottom in butter. Be careful not to burn butter.
- Add sliced almonds to melted butter. Cook, stirring occasionally, 2 to 3 minutes or until almonds are just lightly browned. Note: almonds can burn easily so be careful not to overcook.
- Add chicken broth, lemon juice, and lemon zest to skillet with almonds. Stir to incorporate, then bring sauce to boil. Once sauce begins to slowly boil, reduce heat to low and stir in fresh chives and fresh parsley to taste.
- Return chicken cutlets to skillet and spoon sauce over. Simmer sauce and chicken until sauce has thickened and chicken is warmed through. Garnish with additional chives and parsley if desired and serve warm with preferred sides.
- Chicken Cutlets: You can buy chicken cutlets specifically, or you can buy chicken breasts and cut them in half horizontally (like a hamburger bun) to make your own cutlets. Make sure the cutlets are even in size and thickness. Pound any thicker areas with a meat tenderizer or rolling pin as needed to make the cutlets even.
- Make it Gluten Free: Use gluten-free all-purpose flour, and make sure your chicken broth is gluten free.
- Make it Dairy Free: Use a dairy-free butter.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.