Best Lemon Chicken Almondine Recipes

LEMON CHICKEN ALMONDINE

Lemon Chicken Almondine image

Actually, this recipe has a lot of Dijon mustard in it as well, which goes very nicely with the lemon flavor. You can vary the amount of Dijon or garlic to your taste.The original recipe called for 6 chicken breasts, but I made it with 2 (just for my daughter and me) with the original amount of sauce. I thought this amount turned out to be perfect for just the 2 chicken breasts.(I probably like it saucy!) I'm sure you could double the recipe, although you probably wouldn't want to double the olive oil. If you are using a reduced salt chicken broth you might want to add a teeny bit salt. Cooking time includes marinating time.

Provided by Semra22

Categories Chicken Breast

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breasts
1 lemon, juice of
1 teaspoon grated lemon peel
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
1/2 cup toasted almond
1 cup chicken broth
1 tablespoon cornstarch dissolved in 1 tbsp water

Steps:

Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
Remove the chicken to a plate.
Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.

SLOW-COOKER LEMON CHICKEN ALMONDINE

Slow-Cooker Lemon Chicken Almondine image

Our Slow Cooker Lemon Chicken Almondine recipe will have you saying 'More, please!' Enjoy a wide range of full flavors with this slow-cooker dish tonight.

Provided by My Food and Family

Categories Chicken

Time 4h20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 cups fresh green beans, trimmed
4 large shallots, chopped
4 large skinless bone-in chicken breasts (3-1/2 lb.), cut in half crosswise
1 tsp. dill weed
1/2 tsp. black pepper
1 cup fat-free reduced-sodium chicken broth
Zest and juice from 1 lemon, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup sliced almonds, toasted

Steps:

Place beans and shallots in slow cooker. Top with chicken pieces; sprinkle with dill weed and pepper. Mix broth and lemon juice; pour over chicken. Cover with lid.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
Remove chicken and vegetables with slotted spoon to serving dish; cover to keep warm.
Beat Neufchatel and lemon zest in large bowl with mixer until smooth. Gradually add cooking liquid from slow cooker, beating after each addition until blended. Spoon sauce over chicken and vegetables; sprinkle with nuts.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g