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Chicken Almondine

Chicken breasts coated in almond and breadcrumb batter, pan‑fried and served with a lemon‑parsley sauce.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Chicken and milk match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 4,387 recipes mention both. Both carry 1-hexanal, which smells fruit. The science ↓

The recipe

Ovena warm oven

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the batter

  1. Slightly flatten chicken breasts between two sheets of wax paper, then set aside.

  2. In a blender combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt, and blend until smooth.

  3. Place chicken in a large, shallow baking dish, pour batter over it and coat well.

  4. Cover and refrigerate 30 minutes or overnight.

Coat the chicken

  1. Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in a large pan.

  2. Remove chicken from batter, draining well.

  3. Coat chicken evenly in the bread mixture.

  4. Set aside on wax paper in a single layer.

Brown and make the sauce

  1. In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.

  2. Add 4 pieces of chicken and saute 5 minutes on each side.

  3. Place chicken on paper towel in a large baking pan and put it in a warm oven.

  4. Wipe out the skillet with paper towels and add more oil and margarine.

  5. Repeat until all chicken has been lightly browned.

  6. Add chicken broth and lemon juice to the skillet and heat to a simmer.

  7. Stir in 4 tablespoons margarine.

  8. Leave sauce in the skillet, cover, then remove from heat and set aside.

Serve

  1. At serving time, heat sauce to boiling and season to taste.

  2. Stir in parsley.

  3. Arrange chicken on a serving platter, spoon hot sauce over it and garnish with lemon wedges and parsley.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + milktop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4,387 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + almondtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + breadtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11,363 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Egg + breadtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together22,584 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter so it clings to the chicken and sets when cooked.
Flour
Thickens the batter so it coats the chicken evenly.
Bread crumbs
Form a crisp, golden coating when fried in fat.
Almonds
Add crunch and a toasty, nutty flavor to the coating.
Margarine
Supplies fat for browning the coating and adds richness to the sauce.
Lemon juice
Adds acidity that brightens the sauce and balances the richness.

The step that matters

Browning the coated chicken. The breaded coating can scorch before the chicken cooks through if the heat is too high. Moderate heat and enough fat let the crumbs brown evenly while the meat cooks inside.

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (chicken, egg, flour, milk, pepper, bread, almond):

  1. Figabout as good a flavor fit
  2. Lemonthe original
  3. Grapeabout as good a flavor fit
  4. Coconutabout as good a flavor fit

Fit is the average pairing score against chicken, egg, flour, milk, pepper, bread, almond. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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