Week 42: Almond Chicken

The Recipe
3 tbsp flour
Salt, pepper & basil to taste
350-450g chicken breast - halved
Butter
1 tbsp lemon juice
2tbsp almonds, chopped or sliced
1 minced garlic
1/2 small onion, chopped
2tbsp white wine

In a freezer bag, mix together flour, salt, pepper and basil. Add chicken and shake to coat thoroughly.

Heat a bit of butter in a skillet/pot with a lid. Add chicken and brown on both sides for a couple of minutes. Add lemon juice, reduce heat, cover and leave to cook until done - about 10-15 minutes. Remove chicken from skillet and keep warm.

Add a bit more butter to the skillet and cook the almonds for a few minutes - stirring frequently, so they don't burn. Add garlic and onion and cook until fragrant. Add wine and return chicken to the pan. Heath through and serve immediately.

Serve with potatoes and a salad.

The Verdict
REALLY good!!! The flour coating kept the chicken nice and moist, and the various flavours mixed together really well. I loved the crunch of the almonds and the tartness of the lemon juice / white wine. Definitely a keeper!