Pounded Almond Chicken With Mushroom-Tequila Sauce Recipe

Cooking Directions

• STEP 1.Start by pounding the chicken breasts to an even thickness using a meat mallet.
• STEP 2.In a shallow dish, combine ground almonds, breadcrumbs, salt, pepper, and any other desired spices.
• STEP 3.Dip each chicken breast into beaten eggs, then coat with the almond mixture, pressing gently to adhere.
• STEP 4.Heat oil in a large skillet over medium heat and cook the chicken breasts until golden brown and cooked through, about 4-5 minutes per side.
• STEP 5.Remove the chicken from the skillet and set aside.
• STEP 6.In the same skillet, melt butter and add sliced mushrooms. Cook until mushrooms are tender and lightly browned.
• STEP 7.Add minced garlic and cook for an additional minute.
• STEP 8.Pour in tequila and let it simmer for a minute to cook off the alcohol.
• STEP 9.Stir in chicken broth, heavy cream, and fresh thyme. Simmer for a few minutes until the sauce thickens slightly.
• STEP 10.Season with salt and pepper to taste.
• STEP 11.Serve the pounded almond chicken with the mushroom-tequila sauce drizzled over the top.
• STEP 12.Garnish with fresh thyme leaves and sliced almonds, if desired.

Cooking Tips

• Pounding the chicken breasts ensures even cooking and tenderizes the meat.
• Make sure to coat the chicken breasts evenly with the almond mixture for a crispy crust.
• Adjust the seasoning of the mushroom-tequila sauce according to your taste preferences.
• Serve the dish with a side of steamed vegetables or a fresh salad for a complete meal.

Storage and Serving

• Leftover pounded almond chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• The mushroom-tequila sauce can be stored separately and reheated on the stovetop or in the microwave.
• Serve the dish hot, garnished with fresh thyme leaves and sliced almonds for added flavor and presentation.