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Almond Chicken with Strawberry Balsamic Sauce


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  • For the Chicken:
  • 1 About 1 lb thinly sliced chicken breasts, or chicken breasts pounded thin
  • 1/4 c plain Greek yogurt
  • 1/2 t kosher salt
  • pepper
  • 1 1/4 c slivered almonds
  • For the Sauce:
  • 3 tablespoons oil
  • 1/4 cup chopped shallots
  • 1/3 cup reduced-sodium chicken broth
  • 1/3 cup strawberry preserves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon flour (optional)



Step 1

For the chicken:
Preheat your oven to 350°F. Line a baking sheet with foil and spray with olive oil or cooking spray.
Combine the Greek yogurt, salt, and pepper in a bowl or plastic bag.
Add the chicken, and mix to completely coat each piece.
Place the almond in a shallow dish.
Dip the coated chicken into the almonds to cover on both sides, and place on the prepared baking sheet.
Bake for 10-20 minutes, or until chicken is cooked through.

For the Sauce:
In a sauce pan, cook shallots in oil until tender. Stir in the broth, preserves, and vinegar. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened, adding flour if necessary

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