Almond Crusted Chicken with Strawberries and Black Olives
A flavorful chicken entreé, topped with strawberries and black olives.
½ cup merlot or other dry red wine
½ cup red wine vinegar
½ cup shallots minced
2 tablespoons heavy cream
1 cup butter cut into small pieces
salt and freshly ground black pepper to taste
1-⅓ cups DOLE Chef-Ready Cuts Diced Strawberries
½ cup black olives sliced
8 ounces slivered almonds coarsely chopped
10 - 6 ounce chicken breast filets with skin
- Preheat oven to 400°F.
- Heat wine, vinegar and shallots in medium saucepan to boiling. Reduce heat; continue simmering 15 to 20 minutes or until liquid has reduced down to 1/4 cup. Stir in cream.
- Reduce heat to low and add butter cubes, one or two at a time, whisking rapidly with a wire whisk. As butter melts and incorporates, add more butter and continue whisking. When finished, the sauce should be thick and smooth. Season with salt and pepper, to taste.
- Spread almonds in shallow dish. Season chicken with salt and pepper. Press chicken breasts into chopped almonds on flesh-side of chicken only. Heat oil in a large skillet over medium heat. Cook chicken, almond-side down, until almonds are lightly browned. Turn over and finish in oven until internal temperature reaches 165°F.
- Add strawberries and olives to sauce. Stir to combine. Serve over chicken.