Almond Chicken with Strawberry—Balsamic Sauce: From the crispy chicken to the sweet—tart sauce this is one of my all time favorite weeknight recipes.

HOW TO MAKE ALMOND FLOUR

Making your own almond flour at home is as simple as adding blanched almonds to your food processor or blender.
- One cup of slivered almonds=about one cup of almond flour.
- Only process one cup of almonds at a time. Blending more than that creates an uneven texture (you’ll end up with clumps of un-ground almonds.

The trick to getting fried chicken golden and done.

It took me a long time to master fried chicken (we don’t eat that many fried foods). I was so paranoid about the chicken not being cooked through that most times I would get it too dark. This tip helped me on both ends of that problem. The solution is so obvious I’m a little embarrassed to share it…but here it goes!
- Fry the chicken to a golden brown and then finish cooking it in the oven. I know! Dah…..but here it is in case you need the info.
- Finish Cooking in a preheated to 350° oven, 15 minutes or until the juices run clear.

HOW TO MAKE STRAWBERRY—BALSAMIC SAUCE

Sauté shallots until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.

OTHER PRESERVE OPTIONS—Change up the recipe by swapping out the preserves.

Cherry Preserves
Apricot Preserves
Pineapple Preserves
Blackberry Preserves
Raspberry Preserves

MORE CHICKEN RECIPES: SEMI HOMEMADE PESTO STUFFED FRIED CHICKEN BREAST, CHICKEN MARSALA, BAKED CHICKEN IN PARCHMENT PAPER, BAKED CHICKEN CHILE RELLENO AND SPICY ASIAN BOURBON CHICKEN DINNER

Almond Chicken with Strawberry—Balsamic Sauce

Yield: SERVES 4

Switch up the preserves to make different flavors of sauce!

Ingredients

For the Chicken:

½ cup panko bread crumbs
½ cup unblanched almonds, coarsely ground
1 teaspoon salt
½ teaspoon black pepper
4 skinless chicken breast halves (about 4 ounces each)
1 tablespoon vegetable or canola oil

For the Strawberry Balsamic Sauce:

2 shallots, chopped
2/3 cup chicken broth
2/3 cup strawberry preserves
6 tablespoons balsamic vinegar
1 tablespoon fresh rosemary , chopped

Instructions

For the Chicken:

Preheat oven to 350°.
In a large zip top bag, combine the bread crumbs, almonds, salt and pepper.
Add the chicken (one piece at a time), and shake to coat.
In a large non stick skillet, heat oil.
Cook chicken over medium heat (4-5 minutes per side).
Remove and place on a baking sheet lined with parchment paper.
Finish cooking in the oven 15 minutes or until the juices run clear.

For the Strawberry Balsamic Sauce:

In the same skillet the chicken was cooked in, add the shallots and cook until tender.
Stir in the broth, preserves, vinegar and rosemary.
Bring to a boil, reduce heat and simmer until thickened (about 5-6 minutes).
Serve on the side or spoon over chicken.

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Almond Chicken with Strawberry—Balsamic Sauce

HOW TO MAKE ALMOND FLOUR