Ingredients
- skinless, boneless chicken breast halves
- salt and pepper to taste
- egg
- /2 cup water
- cups finely chopped almonds
- /4 cup butter
- tablespoons olive oil
- pound fresh mushrooms
- onion, sliced into rings
- cloves garlic, crushed
- cup heavy cream
- /4 cup almond paste
- /2 teaspoon freshly ground nutmeg
Instructions
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Step 1
Start by placing the chicken breasts between sheets of plastic wrap and pounding them to an even thickness—this ensures they cook uniformly. Season both sides with salt and pepper. In a small bowl, whisk the egg with water to make an egg wash. Pour the finely chopped almonds into a shallow dish. Dip each chicken piece in the egg wash, letting the excess drip off, then press firmly into the almonds to coat both sides. Set aside. Melt the butter with olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook quickly, about 2-3 minutes per side, just until the almonds turn golden. Transfer the browned chicken to a 9x13-inch baking dish. Don’t worry about cooking it through yet—the oven will finish the job. Preheat your oven to 350°F (175°C). In the same skillet, toss in the sliced mushrooms, onion rings, and crushed garlic. Sauté until the mushrooms release their liquid and begin to brown, about 5 minutes. Spread this mixture evenly over the chicken. Now, pour the heavy cream into the skillet, scraping up any browned bits from the bottom. Whisk in the almond paste until it dissolves completely. Stir in the nutmeg and let the sauce heat through for a minute. Pour the sauce over the chicken, mushrooms, and onions. Bake for 40 minutes, or until the chicken is cooked through and no longer pink in the center. The sauce will thicken slightly and the almonds on top will become wonderfully crisp. I like to let it rest for a few minutes before serving so the flavors meld.