Thursday, April 26, 2012

Chicken Fillet with Almond Sauce



This is one of those handy quick dinner recipes that I love to have in the fridge. Ever since I discover Almond Butter- it's no turning back. I am also a fan of brazil and almond nut butter as well. They taste fantastic on crackers or vegetable stick.

So looking at the container one day, I thought why not make this into a sauce. I know that almonds has lots of fat but from a nutritious point of view, it's good for us and our hearts with the mono saturated fats. Plus it's filling. The key here is portion size of course. The creaminess of the sauce makes it rich hence you don't really need too much of it- maybe 1 or 2 tablespoons will be fine.

It certainly jazz up a salad. I oven baked some chicken fillets rather than pan frying it- one pan on the stove to make the sauce was enough for me. Shove the fillet into the oven, hop into the shower, assemble salad while making sauce. Take chicken out, place on plate, drizzle sauce.. EAT.

There should be more dinners like this every weekday.

Chicken Fillet with Almond Sauce (Serves 4)
6 chicken thigh fillets or 2 chicken breasts slice horizontally
salt/pepper

1/4 cup of almond butter
1/4 cup of water
1 tsp of garlic
1 tablespoon of mirin
few drops of sesame oil

4-5 cup of salad leaves
sliced capsicum
tomatos
lebanese cucumber
1 avocado

Cut fat off chicken thighs. Place on lined oven tray. Pre heat Oven 200C. Season chicken and place in oven for 20 minutes or so.

Heat pan. Saute garlic. Then add almond butter till it becomes soft and nearly runny. Add water and whisk together. Season with mirin and sesame oil. Drizzle on chicken and salad.



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6 comments:

Joanne said...

I love experimenting with different nut butters in savory recipes. This sauce sounds so delicious!

Mochachocolata Rita said...

ohhh the almond sauce sounds so yum!!!

Kitchen Belleicious said...

that almond sauce looks amazing! I bet it would be great with steak too!

lora said...

I really love what you do, congratulations! Thank you very much for sharing with us this article.
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tigerfish said...

I am also a fan of nut butters. But almond and other nut butters are more expensive than peanut butter over here, so I usually stick to PB. Now that PB is getting expensive too, it has even-ed out and time to try the other nut butters :P

lena said...

I have a jar of almond butter in my fridge for spreading on toasts..now why i never thought of using that to cook something...

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