Almond Pan Chicken...hmmm there is nothing like it:) I was first introduced to this yummy meal by our friends Adam and Erika and I was hooked. But here is the crazy thing I had the same cook book with the same recipe and had skipped over this recipe a thousand times!!!! It wasn't that the picture didn't make it look appealing but it was the ingredients that had me questioning this dish.
I know what you are thinking....Heather are you going to make me believe that something with these ingredients actually taste good? Why, yes I am. I have to admit before having this dish, I was a little bit of a food snob, you know the kind that turns their nose up at certain foods and declares there is no way in HECK I am eating that!
Well I have been reborn, Hallelujah! I have eaten things today that 5 years ago I wouldn't touch with a 39 1/2 foot poll and I am soooooo thankful. To think what I had been missing out on...caramelized onions, tasty sweet potatoes fries, collard greens...the list goes on and on!!!!
Okay so why this long intro...well before you Judge this dish just based on the ingredients....I urge you to try...more like begging you to try it, because it is that good!
Once the sauce is all combined, add the chicken and almonds. Let the sauce continue to cook over medium low heat for about 8 minutes to thicken it up.
Almond Pan Chicken
6 chicken breast 1/4 inch thick
3 Tbs butter, divided
1 1/2 cups heavy cream
1 Tbs of Dijon mustard
2 Tbs of orange marmalade
dash of ground red pepper
1.5 oz package of Sliced Almonds, toasted
Rice- to serve with.
Recipe- Southern Living