Almond Chicken & Strawberry-Balsamic Sauce
Total TimePrep: 20 min. Cook: 20 min.
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Very tasty recipe. I want to prepare it this weekend
Fantastic! Such a great blend of flavors!
This recipe was delicious! I made a few modifications:1)I diced up a few fresh, ripe strawberries, and added them to the sauce ingredients.2) Since I used dried rosemary, I blended all the sauce ingredients in a blender. I hate when the sprigs get stuck in your teeth and throat, and this made the flavors come together nicely.3) I used almond flour instead of chopped almonds. Since almond flour is just finely ground almonds, it stuck to the chicken perfectly.I highly recommend this recipe, it was delicious! I served it with brussels sprouts and quinoa.
I made this and it was just okay for me. It may be a preference of taste. I followed others’ suggestions and flattened the chicken breasts. I dipped each breast in oil thinking this might help the pancko and almonds to stick better, but iI had trouble getting the coating to stick. I probably won’t make it again.
I made this with homemade plum jelly because that's what I had. It was fabulous. I have made this several times and it has become a favorite.
My husband loves this even tho he doesn't care much for chicken, so for us it's a great go to meal for the two of us to agree upon. I alternate between a Strawberry with Peppers and Apricot preserves to change it up.
Sauce is lovely.
Definitely making this recipe again! To make the chicken cook evenly, I did flatten the breasts. Next time I make this I may dredge the breasts rather than shake them in a bag. My husband, son and I all cleaned our plates. I felt there was too much fat in the pan after removing the chicken so after making the sauce I put it through a fat strainer. I put the solids in a gravy boat and strained the fat off. I think the sauce was better. Next time I'll drain much of the fat before sauteeing the shallots. As a Volunteer Filed Editor I highly recommend this recipe.