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Mushroom Almond Chicken

 Mushroom Almond Chicken
I created this recipe over years of preparing meals for hunting camps out in the backcountry. Out there, I'd cook it in a Dutch oven over a fire. It satisfies even the biggest eaters, and it's easy to double or triple the recipe.
4 ServingsPrep: 20 min. + standing Bake: 70 min.


  • 4 ounces fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), skinned and cut up
  • 3 eggs, lightly beaten
  • 1/4 cup buttermilk
  • 1/4 teaspoon salt
  • 1-1/2 cups Italian-style bread crumbs
  • 1/2 cup chopped almonds
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1 cup (4 ounces) shredded Monterey Jack cheese, optional


  • In a skillet, saute mushrooms and garlic in butter; set aside.
  • Combine lemon and cayenne peppers; sprinkle over the chicken and let
  • stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk
  • and salt. In another bowl, mix the bread crumbs, almonds, basil and
  • oregano. Dip chicken in buttermilk mixture, then in crumb mixture,
  • coating well. Place in a 13-in. x 9-in. baking pan; sprinkle with
  • mushroom mixture. Cover and bake at 350° for 50 minutes. Uncover
  • and bake 20 minutes longer. If desired, sprinkle with cheese and let
  • stand for 5 minutes. Yield: 4 servings.

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Mushroom Almond Chicken (continued)

Nutritional Facts: 1 serving (1 each) equals 725 calories, 38 g fat (10 g saturated fat), 299 mg cholesterol, 1,057 mg sodium, 36 g carbohydrate, 4 g fiber, 57 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.