Almond Crusted Chicken with Tomato Citrus Sauce

Chicken breasts coated in an almond seasoned flour and sauteed, then topped with a tomato/orange/herb sauce that could be citrus heaven! Elegant and unique enough for guests, tasty enough for down home cookin'!

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 577 Calories

Ingredients

• ⅛ teaspoon salt
• ¼ cup all-purpose flour
• 1 cup ground almonds
• ⅛ teaspoon ground black pepper
• ¼ cup olive oil
• 2 cloves garlic, chopped
• ⅛ teaspoon ground cumin
• 6 skinless, boneless chicken breast halves
• ¼ cup clarified butter
• ⅛ teaspoon curry powder
• ¼ cup chopped fresh rosemary
• 2 cups roma (plum) tomatoes, diced
• 1 cup diced orange wedges
• ¼ cup chopped fresh thyme
• ⅛ teaspoon ground turmeric

Recipe Instructions

Step 1

To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.

Step 2

To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).

Step 3

When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.