Almond Crusted Chicken With Tomato Citrus Sauce
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
46
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Olive Oil2 cloves
Garlic (chopped)1 cup
Orange (diced wedges)1 cup
Rosemary (chopped fresh)1 cup
Thyme (chopped fresh)1 tsp
Salt1 cup
Ground Almond1 cup
All-Purpose Flour1 tsp
Ground Cumin1 tsp
Curry Powder1 tsp
Ground Turmeric1 tsp
Ground Black Pepper1 cup
Clarified ButterDirections:
1
To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat
2
Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together
3
Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes
4
Set aside and keep warm
5
To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper
6
Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear)
7
When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken