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Toasted Almond Chicken with Lemon-Thyme Mushrooms
2 Tbsp. extra-virgin olive oil, divided
1 sweet onion
3 (8 oz.) pkgs. washed and sliced mushrooms
1/4 tsp. salt
1 lemon
1/4 tsp. freshly ground black pepper
1 Tbsp. fresh thyme or 1 tsp. dried, divided
1/2 cup almonds
1/4 cup gluten-free cornmeal
1/4 tsp. cayenne, or to taste
2 egg whites
2 (8 oz.) boneless, skinless chicken breasts (about 1 lb.)
thyme sprigs for garnish (optional)
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Toasted Almond Chicken with Lemon-Thyme Mushrooms

Toasted Almond Chicken with Lemon-Thyme Mushrooms

Toasted Almond Chicken with Lemon-Thyme Mushrooms
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:13 minutes
1. In a large nonstick skillet, heat 1 Tbsp. of the oil. Finely dice onion and add. Cook 3 minutes, then add mushrooms and salt. Sautee, stirring occasionally.
2. Grate the zest of the lemon into a food processor.
3. Squeeze the juice from the lemon and add to simmering mushrooms, along with pepper and 1 1/2 tsp. of the fresh or 1/2 tsp. of the dried thyme. Continue cooking until mushrooms have released most of their liquid, about 15 minutes.
4. While mushrooms cook, prepare the chicken. Add almonds, cornmeal, cayenne, and remaining 1 1/2 tsp. fresh or 1/2 tsp. dried thyme to the processor with lemon zest. Pulse until almonds are finely chopped and transfer mixture to a shallow bowl.
5. Lightly whisk egg whites in another shallow bowl.
6. Cut each breast in half horizontally, then place between sheets of plastic wrap. With a meat tenderizer, pound chicken to 1/2-inch thickness if needed.
7. Heat remaining 1 Tbsp. oil in a second nonstick skillet over medium-high heat. Dip chicken breasts into egg whites, covering them completely, then dip into almond mixture, turning to coat both sides. Pan sear chicken breasts about 5 minutes per side, turning once. Coating should be golden brown and chicken cooked all the way through.
8. To serve, transfer chicken to 4 plates and top with mushrooms. Garnish with thyme sprigs if desired.
Source: Hannaford fresh Magazine, September - October 2014