Alright, let’s talk about this here chicken almondine. I ain’t no fancy cook, ya hear? But I can make a dish that’ll stick to your ribs and make your belly happy. This chicken thing, it ain’t hard. Don’t go gettin’ all flustered thinkin’ it’s some kinda complicated city food.
First off, you gotta get yourself some chicken. The recipe I got, it calls for them boneless, skinless chicken breasts. You know, the kind that’s already all cleaned up for ya. Saves you a whole lotta messin’ around. I usually get about six of ’em, ’cause I gotta feed a whole passel of folks.
Now, the secret to this here dish, it’s in the sauce. And don’t you go wrinklin’ your nose at it, ’cause it’s mighty tasty. You need a can of that cream of chicken soup. Yeah, the canned stuff. Don’t go gettin’ all high and mighty on me. It works just fine. Then you dump in a whole carton of that sour cream. Makes it all nice and creamy-like.
- Ingredients you’ll need:
- Boneless, skinless chicken breasts (about 6)
- Cream of chicken soup (10 ounce can)
- Sour cream (8 ounce carton)
- Ritz crackers (about 35)
- Sliced almonds (a good handful)
- Butter (a stick or so)
- Salt and pepper (to taste)
And for the crispy part, you gotta have them Ritz crackers. Them little buttery crackers, they make all the difference. You gotta crush ’em up real good. I just put ’em in a bag and whack ’em with a rollin’ pin. Gets the job done, and it’s kinda fun too, if you’re feelin’ feisty. You could also use breadcrumbs if you ain’t got no Ritz, but the crackers, they just give it that little somethin’ somethin’, you know?
Okay, so here’s how you put it all together. First, you melt some butter in a big ol’ pan. Don’t be stingy with the butter, now. Butter makes everything better. Then you dip them chicken breasts in the melted butter, and then you roll ’em around in them crushed-up crackers. Make sure they’re all coated good. This here is what’s gonna make ’em crispy.
Then you put the chicken in the pan and bake it in the oven. I usually put it in at about 350 degrees, and I bake it for, oh, I don’t know, maybe 30 or 40 minutes. You gotta keep an eye on it, though. You don’t want it to get all dried out. You want it to be nice and juicy on the inside, and crispy on the outside.
While the chicken’s bakin’, you gotta make the sauce. It’s easy peasy. Just dump that cream of chicken soup and that sour cream into a pot, and heat it up. Don’t boil it, just heat it up. And then, when the chicken’s done, you pour the sauce all over it.
But we ain’t done yet! This is chicken almondine, ain’t it? So, you gotta have some almonds. I get the sliced almonds, ’cause they’re easier to eat. And I just sprinkle ’em all over the top of the chicken and sauce. And there ya have it! Chicken almondine, just like that.
Now, some folks like to add a little bit of salt and pepper, just to give it a little extra kick. And you can do that if you want. I always do. And sometimes, if I’m feelin’ fancy, I’ll add a little bit of parsley, just to make it look pretty. But you don’t gotta do all that. It’s good just the way it is.
This here chicken almondine, it’s a good, hearty meal. It’s perfect for a weeknight dinner, or for a special occasion. And it’s easy to make, even for someone like me who ain’t no fancy cook. So, go on and give it a try. I bet you’ll like it.
This chicken recipe is really versatile. You can serve it with rice, mashed potatoes, or even just some good ol’ green beans. It’s up to you. And if you got any leftovers, they’re mighty good the next day too. Just heat ’em up in the microwave, and they’re good as new.
So there you have it, my simple way of makin’ chicken almondine. It ain’t nothin’ fancy, but it’s good eatin’. And that’s all that matters, right? Now go on and make yourself some chicken!
Tags: chicken almondine, easy chicken recipe, crispy chicken, dinner recipe, comfort food