Almond-crusted chicken with mint carrots, here’s an excellent recipe for a fantastic meat dish. It was born by chance, I found myself with some chicken at home, and I wanted something different, and here’s the idea, really tasty that I created. I am very satisfied with it; I’ve already repeated it several times because it’s easy and quick to make, and it really gives you a lot of satisfaction. For the recipe, I used chicken fillet perfect for this almond crust, thus combining the tenderness of the meat with the crunchiness of the nuts. Paired with this quick side of carrots, with a minty flavor quickly sautéed in a pan. You’ll see everyone will like it, young and old, and then it’s colorful and fun, perfect for this season.
Here are some more delicious recipes with chicken:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 500.52 (Kcal)
- Carbohydrates 17.51 (g) of which sugars 8.12 (g)
- Proteins 31.93 (g)
- Fat 34.24 (g) of which saturated 7.56 (g)of which unsaturated 15.17 (g)
- Fibers 4.39 (g)
- Sodium 760.95 (mg)
Indicative values for a portion of 302 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Almond-Crusted Chicken with Mint Carrots
- 1.3 lbs chicken (sliced)
- 1/3 cup almonds (toasted)
- 1 tbsp cornstarch
- as needed extra virgin olive oil
- 3.5 oz almond milk
- 1.75 oz dry white wine
- as needed salt
- 14 oz carrots
- as needed mint
- as needed salt
- as needed pepper
- 1 tbsp sugar
- 4 tbsp extra virgin olive oil
Tools
- Pan Tescoma 637316 Woody Oval Spoon, Natural Wood, 35 cm
- Wooden Spoon Tescoma 637316 Woody Oval Spoon, Natural Wood, 35 cm
In a large pan, heat a little oil and brown the chicken pieces for 10 minutes on both sides. Meanwhile, dissolve a generous tablespoon of cornstarch in the white wine, add it to the chicken, and as soon as it has almost completely evaporated, pour in the almond milk and continue cooking for another 4 minutes, add a pinch of salt
Coarsely chop the almonds and place them on a plate.
Remove the chicken from the pan, drain it, and pass it through the chopped almonds, creating a crust all around the meat, and our chicken is ready
Wash the carrots, peel them, then boil them in a little salted water for 10 minutes, drain and cut them into slices. In a pan, melt the butter and add 2 tablespoons of oil, then add the carrots, stirring often with a wooden spoon. Sprinkle with sugar and add a couple of tablespoons of carrot cooking water, to prevent them from sticking to the bottom of the pan. Continue cooking until the liquid is absorbed, about 15 minutes.
Meanwhile, wash and dry the mint leaves well, chop them with a knife. Remove the carrots from the heat, season with salt and pepper, and sprinkle with mint. Transfer to a serving plate, add the almond chicken, and serve
