This chicken dish goes from pan to plate in under 30 minutes. It has a light gravy and topped off with roasted almonds. I’ve served it over rice – however you can serve it over another grain or even cauliflower or another veggie.
4 boneless chicken breasts
1/4 teaspoon paprika
1/4 teaspoon ground pepper
1/4 teaspoon salt
3 tablespoons olive oil
2 garlic cloves, minced
1/2 white onion, diced
1 1/2 cups milk
1 tablespoon cornstarch
1/2 cup unsalted almonds
Season the chicken with salt, pepper, and paprika on both sides.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chicken and cook on each side for 3-4 minutes until no longer pink. Remove from the pan.
Add the last tablespoon of olive oil and the garlic and onion. Cook for about 5 minutes, until the onion is clear. Add the milk, and slowly stir in the cornstarch. Add the chicken back to the pan and reduce the heat to low. Allow to simmer for about 10 minutes.
In a small skillet over medium heat (using a heavy bottom pan is best) place almonds in the skillet and stir them frequently, every 30 seconds or so – to prevent them from burning. Roasting on the stovetop is the fastest way and they’ll be done within 3-5 minutes, and will have browned edges and have a fragrant smell. Remove from the pan to fully cool.
If you want the almonds to stay crisper, top the chicken just before serving, otherwise add to the gravy and allow to simmer with the chicken for a few minutes.