Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Chicken Amandine
Pan fried Chicken Amandine is topped with a delicious nutty almond garlic sauce and can be ready in under fifteen minutes.
Course
Main Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
560
kcal
Author
Leigh Anne Wilkes
Equipment
Frying Pan
Measuring Cups
Measuring Spoons
Ingredients
4
chicken thighs
boneless with skin on, slightly pounded
4
Tbsp
olive oil
3-4
tsp
garlic
4
Tbsp
butter
1/4
cup
sliced almonds
juice and zest of 1 lemon
flat leaf parsley
chopped for garnish
salt and pepper
Instructions
Season both sides of chicken with salt and pepper
In a skillet over medium high heat add olive oil. Add garlic and stir for a minute.
Place chicken into oil skin side down and cook for 3-4 minutes or until skin is crispy and brown.
Turn and cook other side of chicken until cooked through.
Remove chicken from pan to a plate.
Drain off most of the oil
Add in butter and allow it to melt and foam.
Add in nuts and stir until nuts begin to brown.
Add in garlic, parsley and lemon juice and zest. Stir for a few minutes
Pour over the top of chicken
Nutrition
Calories:
560
kcal
|
Carbohydrates:
4
g
|
Protein:
22
g
|
Fat:
51
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
26
g
|
Trans Fat:
1
g
|
Cholesterol:
141
mg
|
Sodium:
188
mg
|
Potassium:
348
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
438
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
1
mg