![white platter of beautifully golden chicken tenderloins with almond sauce and green onion](https://cdn.statically.io/img/www.allrecipes.com/thmb/74CG1twt9LIgKp4b6IlTVU9d9co=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8411102_Chicken-Almondine_Brenda-Venable_4x3-6af85119888a4267b84c5379924b2b63.jpg)
Ingredients
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1/4 cup all-purpose flour
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1/2 teaspoon Herbes de Provence
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1/2 teaspoon salt, or to taste
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1/4 teaspoon freshly ground black pepper, or to taste
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8 chicken tenderloins
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5 tablespoons unsalted butter
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1/2 cup sliced raw almonds
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3 green onions, sliced, white and green parts separated
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2 cloves garlic, minced
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1/2 cup white wine
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1/2 cup chicken broth
Directions
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Add flour, Herbes de Provence, salt, and pepper to a large resealable plastic bag. Mix and toss gently in the bag to evenly distribute. Add chicken tenderloins, close the bag, and toss until coated with flour mixture.
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Melt butter in a large skillet over medium heat. When butter sizzles, add almonds and cook, stirring, until lightly browned, about 3 minutes, being careful not to burn.
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Pour skillet contents through a wire mesh sieve, trapping the almonds in the sieve and collecting the butter in a heat-proof bowl. Wipe the skillet clean with a paper towel, and return the butter to the skillet, reserving the almonds for later.
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When the butter is hot again, add floured and seasoned tenderloins. Cook until each side is browned, 3 to 4 minutes per side.
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Add only white parts of onions and minced garlic to the skillet around tenderloins; cook until fragrant, about 1 minute.
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Pour white wine and chicken broth around tenderloins, cover, reduce heat to low, and simmer until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C), 5 to 8 minutes. Remove chicken from the skillet to a serving plate and keep warm.
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Increase the heat to medium. When liquid bubbles, return almonds to the skillet. Adjust seasoning, if necessary, and cook until sauce thickens slightly, 2 to 3 minutes (See Cook's Note.)
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Pour almonds and sauce over chicken tenderloins. Garnish with reserved sliced green onion tops.
Cook’s Note
This is a sauce, not a gravy, and it will only thicken slightly.
Nutrition Facts (per serving)
837 | Calories |
64g | Fat |
11g | Carbs |
49g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 837 | |
% Daily Value * | |
Total Fat 64g | 82% |
Saturated Fat 26g | 131% |
Cholesterol 193mg | 64% |
Sodium 491mg | 21% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 1g | |
Protein 49g | 97% |
Vitamin C 3mg | 3% |
Calcium 76mg | 6% |
Iron 7mg | 37% |
Potassium 771mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.