I have never been a big fan of almonds. They always had an off taste/ staleness to me or they were oversalted and had the fake smoke chemical added to them. YUCK! In recipes and dishes they were almost often reduced to tasteless ovals that were almost soggy...green beans almondine anyone? The only way I liked it was in almond cookies. That has all changed sinces I discovered Emerald Almonds. They are salty, crunch, almondy nutty and wonderful just out of the can or in my chicken recipe below.
Apricot Almond Chicken Tenders
1 1/2 pounds chicken tenders
3 Tablespoons Soy sauce
1/2 cup flour seasoned with salt and pepper
2 pats butter
1 Tablespoon cooking oil (I use canola)
20 almonds (dry roasted, Emerald is my favorite brand), pulverized in food processor (I have used a coffee grinder)
3 Tablespoons apricot preserves
1/3 cup chicken broth
1. Marinate chicken with soy sauce overnight
2. Place flour in a plate and dredge chicken in the flour
3. Heat up a pan to medium-high heat with the oil and 1 pat butter
4. Sautee chicken until cooked
5. Remove from pan and keep warm
6. Put 2nd pat of butter in the pan
7. Add almonds and cook a bit, being careful not to burn them
8. Add preserves and chicken broth and stir. Cook over medium heat until sauce reduces to desired consistency
9. Spoon sauce over chicken and serve with rice
Serves 4
This recipe was inspired by food someone made for me while I was on bed rest at the end of my pregnancy. Although I was grateful for the food, my taste buds let me know that this dish could be much better. About that time, my husband brought home some really delicious dry roasted almonds to snack on, and my mother came to visit and brought a jar of apricot preserves from one of her friends. After I had the baby and could cook again, I came up with this. This is one of the few dishes I have invented and been able to reproduce consistently again and again, each time delicious and delectable.
