| | |

Almond Chicken

There are many things I miss about my hometown of Dearborn, Michigan.

I miss my family. I miss friends. I miss all the fun gatherings, events and celebrations!

At all of these gatherings, there is always a large selection of delicious foods.

My awesome family celebrating at my MasterChef viewing party!
My awesome family celebrating at my MasterChef viewing party!

Aside from all the delicious home cooked meals, I miss the easily accessible halal food.

We are limited on halal options here, so we generally prepare things at home.

As you know from previous posts, LA Bistro is a popular restaurant in Dearborn, with a variety of cafe style Mediterranean food. One of my favorite dishes they serve, is the almond chicken. So, I developed a copy cat recipe!

Here is my recipe:

Almond Chicken
Prep time:
Cook time:
Total time:
Serves: serves 4
A delicious pan fried chicken breast with almonds and a creamy sun dried tomato sauce!
  • For The Chicken
  • 4 skinless boneless chicken breasts, cut or beat into 1/4 inch thick pieces
  • 1 1/2 cups Italian bread crumbs
  • 1/3 cup sliced almonds
  • 2 eggs, whisked
  • 3/4 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Hungarian paprika
  • 1/2 cup vegetable oil (I use grape seed oil)
  • For the sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 pint heavy cream
  • 3/4 cup sun dried tomatoes, sliced
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground white pepper (can use black pepper)
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper
  1. In a bowl combine flour, salt, pepper, paprika and garlic powder.
  2. In a second bowl whisk together eggs
  3. In a third bowl combine bread crumbs and almond slices.
  4. Set up dipping station. First flour mixture, then egg, then bread crumbs.
  5. Dredge chicken breasts into flour, then egg wash, then coat them with the bread crumbs. Gently press the almonds into the chicken so they stick.
  6. Heat oil in pan. Cook chicken 3-5 minutes on each side, until golden brown. Place on rack.
  7. To make the sauce, mix butter and flour to create a roux. Allow flour flavor to cook out; approximately 5 minutes. Stirring constantly.
  8. Whisk in heavy cream, salt, pepper, cayenne pepper and garlic powder.Add in the sun dried tomatoes. Continue stirring until the sauce thickens.
  9. Serve the sauce over chicken.
  10. Serve with a side of rice and vegetables.
  11. Enjoy πŸ™‚


Similar Posts


  1. Loved the sauce of sun dried tomatoes that you’ve used, exotic blend. Chicken is my all-time fav πŸ˜›

  2. Amanda this was amazing!! I made it for dinner tonight and the whole family loved it! Looking forward to more recipes from you ☺️☺️.

  3. Hey, Salam, Amanda! I too love this recipe and have been looking for a mock for a while. Thank you for posting πŸ™‚ We are trying this tonight and I am wondering, did you dredge the chicken twice in the dipping station ingredients? Your directions look like so but I just wanted to confirm πŸ™‚


    1. Hi Aseel! Thank you for your kind words πŸ™‚ The chicken is dredged once in flour. Then dipped into the egg wash, then into the bread crumn/almond mixture. Hope this answers your question πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *