Feel Like Beating Something Up? Take It Out On This Flattened Chicken
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Almond, lemon and Dijon are the interesting flavors that take over this chicken and send your taste buds on a journey. I get tired of having the same ol’ chicken all the time. While I prefer it as my main protein it does get old after a while; but don’t you get excited when you find a new way to prepare it? It’s phenomenally good, and apparently the method of searing is French so you can feel all fancy. Heck, why not say you’re trained in French cuisine? It’s not that far of a stretch.
Regardless, these few ingredients and a simple method means you can impress anyone with minimal effort. Who doesn’t love that? My family isn’t fond of nuts in their food but they actually enjoyed the almonds in this chicken dish. If you’re looking for something quick and easy on a weeknight that’s new, and not your typical spaghetti and tacos then you should try this on for size!
Recipe and photo courtesy of My Recipes
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Quick Tip: You may want to increase the sauce as there’s just enough to cover each piece.