Almond-Coated Chicken with Honey Thyme Sauce
Keys: Chicken Main Poultry Nuts Herbs
Yield: 6
Ingredients:
4 x Boneless, Skinless Chicken Breast Halves
Salt and Freshly Ground Black Pepper
2 cup (8 Ounces) Toasted Slivered Almonds
1 cup All-purpose Flour
2 lrg Eggs lightly beaten
2/3 cup Mild Honey
2 tbl Fresh Thyme, or 1 Teaspoon Dried
3 tbl Red Wine Vinegar
2/3 cup + 2 Tablespoons Chicken Stock
1 tsp Cornstarch
Method:
Cut the chicken in 1 1/2 inch wide strips or fingers. Season with salt
and pepper.
Preheat the oven to 350. Place the toasted almonds in the bowl of a food
processor and process until finely ground but not powdery, about 10
seconds. Empty into a baking dish for dipping. Place the flour in a
separate dish and put the eggs in a bowl next to these 2 dishes. Line a
large cookie sheet with foil and lightly oil. Dip the chicken first in
the flour and shake of any excess. Then roll the strips in the ground
almonds until well coated. Place on the sheet and bake, turning once,
for 20-25 minutes or until lightly browned.
Meanwhile, prepare the sauce. Combine the honey and thyme in a medium
saucepan. Bring to a boil over high heat, then reduce to medium high.
Cook until slightly caramelized, about 2 minutes. Stir in the vinegar
and 2/3 cup stock. Simmer, stirring often, for 5 minutes. In a small
bowl or cup, whisk together the cornstarch and remaining 2 tablespoons
stock. Add to the sauce and continue simmering, stirring constantly,
until shiny and slightly thickened, 3-4 minutes.
When the chicken is done, transfer to a warmed serving platter. Dribble
a small amount of the sauce over the top and serve the rest on the side.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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