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Almond Chicken & Strawberry-Balsamic Sauce

Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! It’s easy to make and comes off as very elegant. —Virginia Anthony, Jacksonville, Florida
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings


  • 1/2 cup panko bread crumbs
  • 1/3 cup unblanched almonds, coarsely ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 teaspoons canola oil, divided
  • 1/4 cup chopped shallots
  • 1/3 cup reduced-sodium chicken broth
  • 1/3 cup strawberry preserves
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 package (9 ounces) fresh baby spinach


  • In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat.
  • In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
  • In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
  • Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.
Nutrition Facts
1 each: 349 calories, 13g fat (2g saturated fat), 63mg cholesterol, 476mg sodium, 31g carbohydrate (19g sugars, 3g fiber), 29g protein.
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Average Rating:
  • ColGee
    Dec 10, 2020

    No comment left

  • vsaJuly10
    Jul 10, 2020

    Very tasty recipe. I want to prepare it this weekend

  • cbenne12
    Jul 9, 2020

    Wonderful flavors!!

  • Googeegaga
    Nov 5, 2019

    Fantastic! Such a great blend of flavors!

  • Erica
    Apr 23, 2018

    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.

  • cassiecooker69
    Apr 8, 2018

    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.

  • knscuba
    Oct 16, 2017

    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.

  • jc1701
    Sep 23, 2017

    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.

  • walkerjo
    Oct 12, 2016

    Sauce is lovely.

  • buffetfan
    Jan 17, 2016

    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.