Almond Chicken & Strawberry-Balsamic Sauce

My Award-Winning Almond Chicken with Strawberry-Balsamic Sauce

Years ago, I entered a cooking contest, a little nervous but excited to share one of my favorite recipes. It was a recipe I’d perfected over time, a dish that always impressed – my Almond Chicken with Strawberry-Balsamic Sauce. To my surprise, it won the grand prize! I still remember the thrill, the applause, and the sheer disbelief. But even more than the accolades, what I cherish most is the joy this recipe brings to my family and friends. It’s a testament to how a simple dish, made with love and care, can be incredibly satisfying.

This recipe isn’t just about the delicious combination of crispy chicken, sweet strawberries, and tangy balsamic vinegar. It’s about the process. It’s about the fragrant rosemary infusing the sauce, the satisfying crunch of the almond-crusted chicken, and the vibrant green of the perfectly wilted spinach. It's the perfect balance of flavors and textures – a true symphony on a plate.

The Chicken: The secret to the perfectly crispy chicken lies in the almond-panko breadcrumb coating. I use a mixture of panko breadcrumbs and coarsely ground almonds for an extra layer of nutty flavor and delightful crunch. Each bite is a delightful explosion of flavor and texture. The simple seasoning of salt and pepper allows the natural flavor of the chicken to shine through.

The Sauce: The star of this dish is undoubtedly the Strawberry-Balsamic Sauce. The sweetness of the strawberry preserves is perfectly balanced by the tartness of the balsamic vinegar. A touch of fresh rosemary adds a herbaceous note, elevating the sauce to another level. It’s a sauce that’s both elegant and approachable, a perfect complement to the richness of the chicken.

The Spinach: The wilted spinach adds a touch of freshness and a pop of color to the plate. It’s a simple side dish that’s quick to prepare and provides a nice contrast to the rich flavors of the chicken and sauce. It’s the perfect way to balance the indulgence of the main course.

Over the years, this recipe has become a staple in my kitchen. It’s a dish I whip up for special occasions, family gatherings, or just a comforting weeknight dinner. It’s incredibly versatile, too. I’ve experimented with different types of berries, swapping strawberries for raspberries or blueberries, always with delicious results. Sometimes, I add a pinch of red pepper flakes to the sauce for a subtle kick.

This recipe is more than just a collection of ingredients and instructions; it’s a story. It’s a story of culinary creativity, of unexpected wins, and of the simple joys of sharing a delicious meal with loved ones. So, I invite you to try it – to savor the flavors, to appreciate the process, and to create your own memories around this award-winning dish.

Serving Suggestions:

• Serve this dish with a side of roasted vegetables or a simple green salad for a complete and balanced meal.
• For a more elegant presentation, garnish the dish with fresh strawberries or a sprinkle of chopped almonds.
• Pair this dish with a light-bodied white wine or a crisp rosé for a delightful dining experience.

Variations:

• Spice it up: Add a pinch of red pepper flakes to the sauce for a hint of heat.
• Change the berries: Experiment with different berries, such as raspberries or blueberries, to create your own unique flavor combinations.
• Add some veggies: Include sauteed mushrooms or bell peppers to the chicken and sauce for added flavor and nutrients.

This Almond Chicken with Strawberry-Balsamic Sauce is more than just a recipe; it's a celebration of flavor, creativity, and the simple joy of cooking. I hope you enjoy it as much as I do!

Step-by-step

• In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.
• In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
• In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
• Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.