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Cheater's Chicken Meuniere With Almonds

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“Weekly cooking for my mother was becoming mundane, so I branched out to something new. I had no trout, nor did I have time to follow the Brown sauce recipe from Commander's Palace. This is the yummy result.”

Ingredients Nutrition


  1. The sauce:.
  2. Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
  3. Add wine to gravy and cook 2 minutes over low heat.
  4. Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
  5. Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
  6. This makes enough sauce for several uses.
  7. The almonds:.
  8. Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
  9. The chicken:.
  10. Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
  11. Combine flour, salt, and pepper on a plate.
  12. Heat the remaining butter and the olive oil into a large skillet until hot.
  13. Dredge chicken into flour mixture to coat.
  14. Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
  15. Drain chicken on paper towels to absorb excess oil.
  16. Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
  17. Serve immediately.

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