This was a very nice, different chicken dish. I did some "health-ing" up with the recipe, and it turned out fine: only used butter (no oil) to brown chicken; used light cream instead of heavy cream. I also omitted mushrooms and onions, but that's only because I forgot to buy them this week. I think the mushrooms would have been a nice touch; maybe not the onions so much.
--Process/blend almond paste before adding to pan. It will melt faster and more evenly into the cream mixture.
--Cover your baking dish with foil before baking; I didn't, and some of the cream sauce ended up browning and sticking to the dish, making it very hard to clean. Or, you could line the dish with foil before putting in chicken.
--I don't see a huge need to brown the chicken before putting it in the oven. The heat from the oven browned the almond crust better than the butter, so you will still get the same appearance if you skip the frying in butter step.
I served this with cinnamon vanilla mashed sweet potatoes, which were the perfect compliment to the almond flavor of the chicken.
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This was a very nice, different chicken dish. I did some "health-ing" up with the recipe, and...