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–+ servings
Overhead view of a chicken breast topped with slivered almonds on a plate with green beans and a side of white rice.

Chicken Almondine

Chicken cutlets, lightly breaded and well-seasoned, in a delicious butter and herb sauce with sautéed sliced almonds.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Recipe Makes: 4 servings

Equipment

  • shallow dish
  • whisk
  • 2 plates
  • large non-stick skillet
  • tongs
  • wooden spoon (or silicone spatula)

Ingredients

For the Breading

  • 3 tablespoons all-purpose flour (see Notes)
  • ½ teaspoon salt (more or less to taste)
  • ¼ teaspoon freshly cracked black pepper (more or less to taste)
  • ¼ teaspoon garlic powder

For the Chicken Almondine

  • 3 tablespoons olive oil (or neutral oil of choice)
  • 1 pound chicken cutlets (approximately 2-4 cutlets, see Notes)
  • 2 tablespoons unsalted butter
  • ⅓ cup sliced raw almonds
  • ½ cup low-sodium chicken broth (see Notes)
  • juice from half of one lemon (approximately 1 tablespoon)
  • zest from half of one lemon (approximately ½ tablespoon)
  • 1-2 tablespoons finely chopped fresh chives (to taste)
  • 1-2 tablespoons chopped fresh parsley (to taste)

Instructions

  • Add flour, salt, black pepper, and garlic powder to shallow dish. Whisk ingredients together until evenly distributed.
  • One by one, dredge chicken cutlets through flour mixture. Make sure to evenly coat all sides of each cutlet. Shake any excess flour mixture back into dish, then set breaded cutlet aside and repeat until all cutlets have been lightly breaded.
    Overhead view of thin chicken cutlets in a shallow dish with a flour-based breading mixture.
  • Once all cutlets have been breaded, heat large skillet over medium-high heat. When skillet is warm, add olive oil and heat until oil is hot and shimmering.
  • Add chicken cutlets to skillet, working in batches as needed to avoid overcrowding pan. Cook cutlets 3 to 4 minutes undisturbed, then carefully flip cutlets over and cook 3 to 4 additional minutes or until cutlets are golden brown on both sides. Transfer cooked cutlets to clean plate and set aside. Repeat process until all cutlets have been pan-fried. Note: refresh olive oil in pan as needed, allowing fresh oil to become hot before adding cutlets.
    Overhead view of 3 lightly breaded chicken cutlets in a large non-stick skillet.
  • Once all cutlets have been pan-fried and set aside, reduce heat under skillet to medium. Add 2 tablespoons butter to skillet. Let butter melt completely, swirling skillet occasionally to coat bottom in butter. Be careful not to burn butter.
  • Add sliced almonds to melted butter. Cook, stirring occasionally, 2 to 3 minutes or until almonds are just lightly browned. Note: almonds can burn easily so be careful not to overcook.
    Overhead view of a large non-stick skillet with melted butter and thinly sliced raw almonds.
  • Add chicken broth, lemon juice, and lemon zest to skillet with almonds. Stir to incorporate, then bring sauce to boil. Once sauce begins to slowly boil, reduce heat to low and stir in fresh chives and fresh parsley to taste.
    Overhead view of chicken almondine sauce (butter, chicken broth, lemon juice, and almonds) in a large black non-stick skillet.
  • Return chicken cutlets to skillet and spoon sauce over. Simmer sauce and chicken until sauce has thickened and chicken is warmed through. Garnish with additional chives and parsley if desired and serve warm with preferred sides.
    Overhead view of chicken almondine in a large black non-stick skillet.

Recipe Notes

  • Chicken Cutlets: You can buy chicken cutlets specifically, or you can buy chicken breasts and cut them in half horizontally (like a hamburger bun) to make your own cutlets. Make sure the cutlets are even in size and thickness. Pound any thicker areas with a meat tenderizer or rolling pin as needed to make the cutlets even.
  • Make it Gluten Free: Use gluten-free all-purpose flour, and make sure your chicken broth is gluten free.
  • Make it Dairy Free: Use a dairy-free butter.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 345kcal | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 433mg | Potassium: 526mg | Total Carbs: 7g | Fiber: 1g | Sugar: 1g | Net Carbs: 6g | Vitamin C: 6mg | Calcium: 34mg
Cheap Cheap Eats recipe developed by Cheryl Malik