| Prep Time | 10 |
| Cook Time | 20 |
| Servings |
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Ingredients
Almond Crusted Chicken
- 2 Chicken Breasts halved and pounded flat
- 4 oz Whole Almonds Coarse Ground
- 1/2 tsp Salt
- 1 Egg Beaten
- 2 Tb Milk
- 1 Tb Extra Virgin Olive Oil
Tequila Mushroom Sauce
- 2 Tb Extra Virgin Olive Oil
- 2 Garlic Cloves minced
- 24 oz Mushrooms fresh, sliced
- 1 Poblano Pepper chopped
- 1/3 C Tequila
- 1/4 C Chicken Broth
- 2 Green Onions diced
- 1 tsp Fresh Thyme
- 1 tsp Black Pepper corns cracked
- 1 tsp Salt
- 1/4 C Heavy Cream
- 2 Tb Butter
Kasha
- 2 C Chicken Broth
- 2 Tb Butter
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 C Kasha
- 1 Egg beaten
- 2 Tb Butter
- 2 Carrots sliced thin
- 2 Celery stalk diced
- 1 Onion diced
Ingredients
Almond Crusted Chicken
Tequila Mushroom Sauce
Kasha
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Instructions
Almond Crusted Chicken and Tequila Mushroom Sauce
- Place each Chicken Breasts half between either parchment paper or plastic wrap and pond them flat. About 1.4″ thick.
- For the dredge place the ground Almonds and Salt in a shallow dish and place the beaten Egg and Milk in another shallow dish
- Place a large skillet over med-high heat and add 1 Tb of Olive oil. Cook the Garlic for about 30 seconds then add the Poblano and Mushrooms. Continue to cook and stir this mix for 7 minutes until the Mushrooms are just tender. Move this mix to a bowl.
- Place a foil lined baking sheet in the oven and preheat to 200 degrees. At this point start the Kasha Pilaf
- Add 2 Tb of Olive Oil to the skillet
- Dredge the Chicken Breasts in the Egg Wash then in the Almond Flour. Cook the Chicken Breasts in the skillet for about 3-4 minutes per side than move to the foil lined sheet in the Oven to keep warm
- Deglaze the skillet with the Tequila. Then add the Chicken Broth, Green Onions, Thyme, Cracked Peppercorns and Salt. Stir in the Mushroom and Poblano mix. Add the Butter and once melted add the Cream. Continue to stir and cook (about 5 minutes) until the sauce begins to thicken
Kasha Pilaf
- Beat two eggs in a medium size mixing bowl and then mix in the Kasha to coat the grains
- In a sauce pan place 2 C of Chicken Stock, 2 TB Butter and half teaspoon each of Salt and Black Pepper. Bring to a boil
- While the broth is heating place a skillet on the stove over high heat. Add the Kasha mix and cook stirring constantly until the mix has dried and the grains are separated. About 3 minutes.
- Add the Carrots, Celery and Onions. Toss to thoroughly mix.
- Stir in the boiling broth. Reduce heat to a simmer. Cover and allow to cook for 10 minutes
Recipe Notes
Plate a mound of the Kasha Pilaf. Place a Chicken Breasts on top and then ladle over some of the Mushroom sauce
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