Almond Chicken

• From: Eclectic Recipes

Ingredients

• 4 boneless, skinless chicken breasts

• 1 pinch kosher salt

• 1 pinch pepper

• 2 Tbs olive oil

• 3 Tbs butter

• 1/2 cup almonds

• 3 Tbs flour

• 3 cups whole milk

• 1 lemon, juice and zest

• 1 dash nutmeg

• 1 Tbs dried parsley

• 1 Tbs dried tarragon

• 1 Tbs dried thyme

• 1/4 cup amaretto liqueur

• Almond Rice Pilaf2 Tbs olive oil

• 1 red pepper, chopped

• 1/2 sweet onion, chopped

• 2 cloves garlic, minced

• 1/4 cup chopped almonds

• 1 pinch kosher salt

• 4 cups chicken stock

• 2 cups white rice

A nutty sauce that's to die for—served over chicken breasts and almond rice pilaf.

Directions

• To prepare the almond rice pilaf, warm the olive oil in a pan and sauté the red peppers, onions, garlic, almonds, and kosher salt. Add chicken stock and bring to a boil. Add rinsed white rice and bring to a simmer.
• Cover and let cook for 20 minutes over low heat. Let it sit for at least 5 minutes before fluffing with a fork. Do not stir the rice.
• For chicken, preheat skillet. Salt and pepper chicken. Add olive oil to pan. Brown chicken and remove from pan. Add butter and almonds. Sprinkle with kosher salt and sauté until lightly browned.
• Add flour, and add more butter or olive oil if there are any dry spots in the pan. Cook for 2 to 3 minutes. Add milk and continually whisk as you bring the mixture to a boil. Sauce will thicken. Turn heat to a simmer.
• Now add the lemon zest and juice, and the herbs. Add salt and pepper to taste. Add amaretto. Stir well and then add chicken to the sauce and let simmer for 15 to 20 minutes. Serve with the almond rice pilaf.