Almond Crusted Chicken with Tomato Citrus Sauce Recipe -
Almond Crusted Chicken with Tomato Citrus Sauce Recipe
  • READY IN 45 mins

Almond Crusted Chicken with Tomato Citrus Sauce

Recipe by  

"Chicken breasts coated in an almond seasoned flour and sauteed, then topped with a tomato/orange/herb sauce that could be citrus heaven! Elegant and unique enough for guests, tasty enough for down home cookin'!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  1. To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.
  2. 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. 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).
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

The coating for the chicken is WONDERFUL. However, I had some trouble with the sauce - cooking it for the recommended time on medium for so long made it quite blackened. But it was delicious without the sauce too.

Most Helpful Critical Review
Mar 12, 2006

This recipe has some different combinations of flavors that sounded interesting, but didn't really work for me. The sauce had an odd flavor and I didn't think it went with the chicken at all. If I make this again I will not make the sauce, the chicken coating is flavorful enough in itself. I will also not fry it on the stovetop again as the chicken turned out really oily (so did the sauce). I think it would be just as good done in the oven as I have a similar recipe that cooks the chicken in the oven at 350 for about 50 minutes.

Jan 25, 2004

I fixed this recipe for my girlfriend on Valentine's Day and she absolutely loved it. The seasonings are delicious. The dish is pretty easy to make and done well, this dish is superb.

Jan 25, 2004

Good and tasty, though not as tangy as i would have hoped. Still, very heartening and I looked like a gourmet - way to impress the roommates!

Jan 25, 2004

This is one of the most wonderful chicken dishes I have ever had! I made it for our anniversary last night, and both my husband and I LOVED it. I double-coated the chicken and dunked it in buttermilk to get the coating to stick. I am definitely going to make this again. It was wonderful! Kudos to you, Justin Parrott!

Jan 25, 2004

The ground almond is a nice coating for the chicken, and the dill makes the sauce smell very nice. However, the amount of the spices is so little that their flavor really didn't come through at all. Still, it does offer a nice presentation, and I agree that it looks very gourmet.

Feb 22, 2011

The smells, the texture, the taste-all fabulous. I had an abundance of fresh spinach in my fridge so chopped it up and threw it in the sauce at the last minute-healthy AND yummy!

Oct 23, 2005

This is one of my favorite "go to" recipes. I have prepared it several times over the last few years at my family's request.


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  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 42.6 g
  • 66%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 34.9 g
  • 70%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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