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Almond-Topped Chicken Recipe

Almond-Topped Chicken Recipe

Lemon juice adds a pleasant tardiness to the buttery sauce that Karen Zink of Grand Island, Nebraska serves over chicken. "My family loves this easy-to-make entree," she notes. "I often toss in more almonds for extra crunch."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 5 tablespoons butter, divided
  • 1/3 cup slivered almonds
  • 3 tablespoons lemon juice

Directions

  • 1. In a large skillet, cook the chicken in 2 tablespoons of butter for 10-12 minutes on each side or until a meat thermometer reads 170°.
  • 2. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 211 calories, 19 g fat (9 g saturated fat), 54 mg cholesterol, 158 mg sodium, 3 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Almond-Topped Chicken

Sort By :
MY REVIEW
Reviewed Oct. 20, 2013

"Didn't really enjoy this at all. I loved that it was quick, but it seemed unfinished. Sorry."

MY REVIEW
Reviewed Nov. 10, 2010

"easy and quick, I usually add more lemon than recipe calls for to give additional zing!!"

MY REVIEW
Reviewed Jun. 27, 2010

"As written it is a little bland. Definitely needs some seasoning. I went with salt pepper, paprika and just a touch of garlic powder."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.