Baked Chicken Breasts With Almond Sauce Recipe

Ingredients for Baked Chicken Breasts With Almond Sauce

• Boneless Skinless Chicken Breasts
• Fresh Mushrooms
• 2 green onions (thinly sliced)
• Worcestershire Sauce
• Dry Sherry
• Slivered Almonds
• Almond Extract
• 4 tbsp melted butter
• 1 tsp paprika
• 2 tbsp lemon juice
• 1 tsp garlic powder
• ½ tsp salt
• 2 tbsp all-purpose flour
• ½ cup sour cream

How to Make Baked Chicken Breasts With Almond Sauce

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine 8 oz cremini mushrooms (sliced), 2 green onions (thinly sliced), 1 tbsp Worcestershire sauce, 1 tbsp dry sherry, and ½ cup slivered almonds.
3. Pour the mushroom mixture into a shallow baking dish (approximately 9x13 inches).
4. In a small bowl, whisk together 4 tbsp melted butter, 1 tsp paprika, 2 tbsp lemon juice, and ½ tsp almond extract.
5. Place 4 boneless, skinless chicken breasts (about 6 oz each) in the baking dish on top of the mushroom mixture.
6. Pour the butter mixture evenly over the chicken breasts. Sprinkle with 1 tsp garlic powder and ½ tsp salt.
7. Bake covered for 30 minutes.
8. Remove the cover and bake for an additional 10-15 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
9. Carefully remove the chicken from the baking dish and set aside. Pour the pan juices into a medium saucepan.
10. Over medium heat, whisk in 2 tbsp all-purpose flour until smooth. Gradually whisk in ½ cup sour cream until the sauce thickens to your desired consistency.
11. Serve the chicken breasts over rice or your favorite side dish, generously drizzled with the creamy almond sauce.