Chicken fillets with oregano and almonds
Chicken fillets with oregano and almonds is a flavorful dish featuring golden chicken breasts paired with a garlic-infused almond sauce and served with steamed broccoli. The white wine adds a rich depth while the oregano brings a fragrant touch.
Cook time 25 min
Prep time 15 min
Ingredients:
4 chicken breasts2 garlic cloves
1 tbsp dried oregano
2 tbsp almonds
1 cup white wine
16 oz broccoli
Chicken fillets with oregano and almonds is a delightful dish that combines lean protein with the aromatic flavor of oregano and the crunch of almonds. This recipe is perfect for a weeknight dinner or a special occasion, offering a well-balanced meal with broccoli on the side. The white wine adds a touch of elegance and depth to the flavors.
Instructions:
- Mince the garlic cloves finely.
- Coarsely chop the almonds.
- Trim any fat from the chicken breasts and season them with salt, pepper, and half of the dried oregano.
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more olive oil if necessary and sauté the minced garlic until fragrant, about 1 minute.
- Add the chopped almonds and the remaining dried oregano, stirring for another 2 minutes, until the almonds are slightly toasted.
- Pour in the white wine, scraping the bottom of the skillet to deglaze (loosen the browned bits). Bring the mixture to a simmer and let it cook for 3-5 minutes until the sauce has reduced slightly.
- While the sauce is simmering, you can start steaming the broccoli. You can do this in a steamer basket over boiling water or by microwaving with a bit of water in a covered bowl. Cook until the broccoli is tender but still crisp, about 4-5 minutes.
- Return the cooked chicken breasts to the skillet with the sauce. Spoon the sauce over the chicken and let it warm through for another 2-3 minutes.
- Plate the chicken breasts and spoon the almond sauce over the top.
- Serve the chicken with a side of steamed broccoli, and enjoy!
This Chicken fillets with oregano and almonds recipe is not only delicious but also nutritious, providing a balanced meal that is rich in protein, healthy fats, and fiber. Your taste buds will appreciate the harmonious combination of textures and flavors. Serve it with broccoli to add a nutritious green vegetable to your plate.
Chicken fillets with oregano and almonds FAQ:
The ideal internal temperature for chicken fillets is 165°F (75°C). Use a meat thermometer to check the temperature at the thickest part of the fillet to ensure it is fully cooked.
Yes, you can substitute white wine with chicken broth or vegetable broth for a non-alcoholic version. This will maintain the moisture and flavor without the alcohol.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them in a skillet over low heat or in the microwave until heated through.
The broccoli should be bright green and tender but still crisp, which typically takes about 4-5 minutes of steaming. Avoid overcooking to preserve its texture and nutrients.
If you have a nut allergy, you can replace the almonds with sunflower seeds or pumpkin seeds. These alternatives will provide a similar crunch without the allergens.
Cooking Tips:
- Make sure to pound the chicken breasts evenly to ensure they cook at the same rate.
- Toast the almonds lightly before adding them to the dish for enhanced flavor.
- Use fresh oregano if possible for a more vibrant taste.
- Pair the dish with a light, crisp white wine that complements the flavors without overpowering them.
- Steam or blanch the broccoli until it's just tender to maintain its bright green color and maximize nutrients.
Nutrition Facts
4 ServingsCalories 290kcal
Protein 33g
Carbohydrates 13g
Fiber 5g
Sugar 2.63g
Fat 7g
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