How to Make 3 Savory Amandine Recipes

Almonds Garnish Chicken, Sole, Roast Root Vegetables

© Larry Ervin

Nov 7, 2009

Almonds are a frequently found in both sweet and savory Spanish dishes. Almonds are part of the Moorish cultural influence on both Spain and southern France when, in the eighth century, the Moors chased the Vandal-Goth-Visigoth invaders out of present day Morocco in north Africa.

Boneless Chicken Breasts Amandine

This recipe can be adapted to bone-in chicken by extending the cooking time.

Yield: 4 servings

Ingredients:

• 2 Tbsp olive oil or other vegetable oil
• 4 skinless boneless chicken breasts
• Sea salt and freshly ground black pepper
• ½ cup dry white wine*
• ½ cup water
• 3 medium cloves garlic, minced
• 2 Tbsp unsalted butter
• ¼ cup fresh parsley, chopped fine
• Juice and zest of 1 lemon

* Always cook with a wine suitable for drinking. Avoid “cooking” wines.

Method

1. Heat a plate in the oven at 275° F, or your lowest setting.
2. In a heavy skillet over moderately high flame, heat the oil until it is hot. Pat dry the chicken breasts with kitchen roll and season with salt and pepper. Brown the chicken breasts, about 2 minutes on each side.
3. Reduce the flame to medium low and continue cooking the chicken until it is cooked through, about 6 minutes more on each side depending on their thickness. Remove to the heated plate and keep warm.
4. Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, until they are golden, about 1 minute. Drain them on kitchen roll and set aside.
5. Deglaze the skillet with the wine, scraping up any browned bits with a wooden spoon. Add the water, garlic and any juices that have collected around the chicken and boil until the mixture is reduced by half.
6. Remove the skillet from the flame and stir in the butter, parsley, almonds, lemon juice. Taste and adjust the seasoning. Spoon the almond sauce over the chicken and sprinkle with lemon zest (optional).

Filet of Sole Amandine

This same simple technique may be used with other white-meat fish fillets. Go here for both pan-fried and grilled Trout Amandine recipes.

Yield: 2 servings. Multiply for additional servings.

Ingredients:

• 1 pound sole fillet
• 4 Tbsp butter
• 2 Tbsp slivered almonds, blanched
• ½ lemon, cut in wedges
• Fresh parsley for garnish

Method:

1. Heat a plate in the oven at 275° F, or your lowest setting.
2. In a large skillet over low flame in butter, gently sauté the sole fillets to a golden brown. Transfer to heated plate and keep warm.
3. Increase the flame to medium high and very quickly fry almonds in remaining butter. Pour butter and almonds over fish. Sprinkle with parsley and garnish the plate with lemon wedges.

Roasted Potato and Carrot Amandine

This basic roast vegetable recipe adapts well to a wide variety of winter vegetables. Onions and garlic would be great additions. Also consider parsnips, Brussels sprouts, or squash.

You will need: a 15- x 10-inch jelly-roll pan or equivalent

Yield: 6 servings

Ingredients:

• 8 small red potatoes, quartered (about 1¼ pounds)
• 1 pound baby carrots or regular carrots cut to similar size
• 3 Tbsp olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• ¼ cup slivered almonds, toasted
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp lemon juice (optional)

Method:

1. Preheat the oven to 400° F.
2. Place potatoes and carrots in a single layer on the baking sheet. Drizzle with the olive oil. Toss to coat; sprinkle evenly with salt and pepper and spread back out into a single layer.
3. Bake until vegetables are tender and lightly browned, stirring once, about 45 to 50 minutes.
4. Transfer vegetables to a serving bowl. Toss with almonds, parsley, and lemon juice (if using).

Almond Tree Blossoms

Almonds

Carrots

Sliced Red Onions

Potato Varieties in the Market

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