Almond Butter Chicken and the Weekly Menu that wasn't #PotluckParty

Ready in less than half an hour, this delicious recipe is great for every occasion from family dinner to an elegant dinner party.

Sue of Palatable Pastime invites us each month to join her in a Potluck Party.  No themes, no rules just bring a dish and share it.  My kind of party.  Let's see what the other's brought........

• Keto Chaffles - Low Carb No Cheese No Sweetners from Sneha’s Recipe
• Almond Butter Chicken from A Day in the Life on the Farm
• Easy Spring Dessert Board from Magical Ingredients
• Cauliflower Pizza from Patyco Candybar

Rice is the perfect side dish for this meal as it is wonderful drenched in the sauce from this chicken.  I opened up a bottle of Albino Armani Pinot Grigio to pair with this meal and it was perfect.  This recipe and pairing is a great way to turn that ordinary chicken breast weeknight dinner into something special.

Tonight we are attending a dinner and auction for our Parish school.  Frank ordered the filet mignon and I ordered the mahi mahi.   I am looking forward to a nice evening together because tomorrow Amy and I are flying out to visit Chuck in Virginia.  

We will be returning home Wednesday afternoon and Frank will meet us at Amy's house so we can all go out to dinner before I head home.  

Thursday I will be prepping for the fish fry all day and we will probably grab dinner out afterwards or pickup carryout depending on how tired we are.  Friday we will be eating at the Fish Fry.

So....no menu for this week.  Frank will be providing for him and the Teen and Chuck is looking forward to making us meals in his newly remodeled kitchen.

Entrees, Chicken, Quick, Easy,

Entrees, Chicken

American

Yield: 4 servings

Author: A Day in the Life on the Farm

Almond Butter Chicken

Ready in less than half an hour, this delicious recipe is great for every occasion from family dinner to an elegant dinner party.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper, to taste
• 2 T. flour
• 1 T. olive oil
• 1/4 c. slivered almonds
• 1/2 c. dry white wine
• 1/2 stick butter, sliced

Instructions

1. Place the breasts, one at a time, into a plastic storage bag and using a rolling pin or meat mallet, pound until about 1/2 thick.
2. Place the flour into a shallow bowl and season with salt and pepper.
3. Heat the oil in a large skillet over medium high heat. Dredge the chicken in the seasoned flour and saute in the hot oil until browned and an internal temperature of 165* is reached, about 5 minutes per side. Remove to a plate and keep warm.
4. Add the almonds to the pan and cook, stirring until toasted, about 3 minutes.
5. Pour the wine into the skillet and cook, scraping any browned bits from the bottom of the pan until wine thickens slightly. Remove from heat and stir in the butter until melted and sauce thickens. Pour over chicken breasts and serve.

Notes

Adapted from a recipe found in Cuisine at Home, Issue #80

Nutrition Facts

Calories

338.37

Fat (grams)

21.3

Sat. Fat (grams)

8.65

Carbs (grams)

5.11

Fiber (grams)

0.94

Net carbs

4.17

Sugar (grams)

0.6

Protein (grams)

25.95

Sodium (milligrams)

272.06

Cholesterol (grams)

102.69

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