Makes 4 servings
The flavor of almonds in this dish is from the almond butter, which is made like peanut butter, and from almond oil, which is removed from the almonds by pressing. The almond butter and oil add a richness to this dish that would pair well with a fruit-forward Sauvignon Blanc or an unoaked Chardonnay.
- Trim the chicken breast of excess fat. Pull away the tender from the underside of each breast and reserve for another use. Make a cut through the thickest part of breast to butterfly it.
- Open each breast between sheets of parchment or plastic wrap and pound it to an even 1/4 inch thickness. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Whisk the almond oil into the orange juice. Stir in 1 teaspoon of the orange zest. Place the chicken in the marinade and marinate the chicken for at least 30 minutes. Remove chicken from the marinade and pat dry.
- Bring the chicken broth to a simmer. Mix together the remaining orange zest, 1 teaspoon of the thyme, and the remaining salt and pepper. Add the broth and almond butter and mix until well blended and about the consistency of cream. Add a little more or less broth as needed to adjust consistency. Set aside and keep warm.
- Heat the canola oil in a heavy skillet. When the oil is very hot, cook each breast for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side. Remove from pan and set aside and keep warm.
- Deglaze the pan with the marinade. Add the chicken and the almond-orange sauce to the pan and toss to coat with sauce. Serve garnished with the remaining thyme.
Nutritional Information Per Serving: Calories 246, Protein 25 g, Carbohydrates 4 g, Total Fat 14 g, Saturated Fat 1.5 g, Sodium 253 mg