Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, almond crusted chicken breast with creamy garlic sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds. In a medium sauce pan add the chopped garlic and turn on stove. Let simmer for about a min not to long but you want the garlic to release. After that pour in the heavy cream, the moi poi, and the seasonings.
Almond crusted chicken breast with creamy garlic sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Almond crusted chicken breast with creamy garlic sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook almond crusted chicken breast with creamy garlic sauce using 12 ingredients and 12 steps. Here is how you cook it.
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The ingredients needed to make Almond crusted chicken breast with creamy garlic sauce:
- Take 6 prepared chicken breast. about 6 ounces
- Prepare Either raw or pre roasted almonds
- Make ready 4 eggs
- Take 4 cup heavy whipping cream
- Make ready 2 tbls garlic chopped
- Take 2 1/2 cup parmesan
- Get 1 1/2 cup moi poi sweet chili
- Get 1/4 cup corn starch
- Make ready 1 tbls granulated garlic
- Get 1 tsp onion salt
- Take 1 tsp oregano
- Make ready at least 3 beers
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Steps to make Almond crusted chicken breast with creamy garlic sauce:
- In a medium bowl whisk eggs together
- Now if you don't have pre roasted almonds go ahead and do that now. Put on sprayed sheet tray at about 375°F for roughly 10 min rotating half way through. Or until nice and browned. Set aside to cool.
- Once cooled put in ziploc bag and seal so as much air as possible is out. Then get a mallet, rolling pin, or whatever you like to hit stuff with and pound the almonds till they're crushed like your vanquished foes. Or as fine as you can.
- Put the vanquished almonds in another bowl then get a 2 inch pan or whatever your going to put the chicken in to cook it. (Important note: make sure the pan is oiled well.)
- So of course now its time to bread the chicken. If you don't know how then stop right here because this recipe is to hard for you. Haha just kidding. Just place chicken breast in egg the press in almonds till thoroughly coated and place in pan. Repeat with all breasts.
- Cook chicken in oven at 375°F for about 30 min. Use thermometer to check when done. Make sure its 165°F at least in middle.
- Now while the chicken is cooking its time to make my sauce. I say my sauce because I actually invented it myself. May seem easy but lets see you try and add the random stuff I did to get it right.
- In a medium sauce pan add the chopped garlic and turn on stove. Let simmer for about a min not to long but you want the garlic to release. After that pour in the heavy cream, the moi poi, and the seasonings.
- Let cook for about 5 min or until it just starts to boil then add parmesan cheese. Continue stirring until cheese is melted and stirred in then add corn starch. ( NOTE DO NOT ADD JUST PLAIN CORN STARTCH…make a slurry. Or if you don't know what that is add water in bowl pour corn starch in and mix.
- After the corn starch is in, stir until it starts to run thick. Then remove from heat.
- Now its simple when chicken is done it should have a nice crust to in. Serve on a plate or a bowl or the table for all I care. Pour sauce on top and walla one restaurant approved dinner…. Your welcome.
- Also note no alcohol was needed in this recipe that was just for me.
Garlic and parmesan are a match made in heaven. Chicken Breasts in an irresistible garlic sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest. Lightly floured boneless chicken breasts are pan fried in butter and oil until golden and crispy before being added to a mouth-watering garlic cream sauce. Tender chicken breasts smothered in a mouthwatering creamy garlic sauce!
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