Lazy Gluten Free: Almond Chicken with Strawberry Balsamic Sauce

Almond Chicken with Strawberry Balsamic Sauce


Ever since my husband told me that he didn't like fruit on his chicken, I've been determined to prove that he does. This is the third time now that I have made something involving chicken and fruit that he has really enjoyed. Maybe he just had a bad experience, who knows. What I do know is that he does in fact like fruit on his chicken now, or at least when I make it. :)


This recipe is a Taste of Home find, and I was skeptical at first. I was pleasantly surprised though with the light and subtly fruity taste that the sauce had. It was very good and looked like I had spent hours in the kitchen. I think it took me about 35 minutes to make, partially because I used six chicken breast halves, and one did not want to get done. Go figure. Regardless, I highly recommend this dish if you're looking for something a little out of the ordinary but still packs a lot of flavor.


Almond Chicken with Strawberry Balsamic Sauce

You will need:
3/4 cup Glutino Bread Crumbs
1/3 cup unblanched almonds, coarsely ground
dash salt & pepper
6 boneless skinless chicken breast halves (3 breasts)
Canola oil
1 shallot, chopped
1/2 cup gluten-free reduced-sodium chicken broth
1/2 cup strawberry preserves
4 tablespoons balsamic vinegar
1 package (9 ounces) fresh baby spinach

1) Combine bread crumbs and almonds in a gallon sized resealable bag. Place chicken breast halves in bag, seal tightly, and shake until well-coated.

2) In a large pan, heat approximately 2 tablespoons oil. Cook three of the breasts until thoroughly cooked and juices run clear, about 4-5 minutes per side. Set aside on a platter and cover with foil to keep warm. Add more oil and cook remaining chicken breast halves.

3) In a medium pan, cook shallots in about a tablespoon of oil over medium heat until tender. Add broth, preserves, and vinegar; stir. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 5-6 minutes or until slightly thickened.

5) Cover the bottom of a large sauce pan with approximately 1/2 inch of water and bring to a boil. Add the spinach and boil for about 3-5 minutes or until wilted. Drain.

6) Serve chicken with sauce spread over and spinach on the side. Spinach is good with the sauce as well.

Adapted from Taste of Home's Almond Chicken & Strawberry-Balsamic Sauce Recipe