Tonight's dish is Chicken Amandine. And i know what you're thinking "lol, he doesn't know how to spell, it's ALMONDine not amandine." well sit you and your smart ass down for a moment while i learn ya something. Dressing a dish with almonds has roots back to french cuisine, The french word for almond is amande and their word for garnished with almonds is Amandine. When the method was carried over to the states the cookbooks mistakenly spelled it as Almondine and it's just stuck in english literature ever since.
Anyways, the ingredients you will need for this recipe will be:
- 3 Chicken tenderloins
- 3 Corn tortillas (the small ones)
- 1 tablespoon of garlic
- salsa (any kind will get the job done)
- two dashes of oregano
- a dash of thyme
- olive oil
Once that's all said and done, it's time to start cooking!
- if the tenderloins are frozen defrost in microwave. 50% power, 1:30 timer. Then, cut each tenderloin in half, then cube both halves.
- pour just enough oil into your pan to cover the surface completely, turn on your surface to high. After 20 seconds or so, drop chicken in. BE CAREFUL it's going to sear and oil is going to start popping all over the place. Add garlic. Bring heat down to medium. Stir frequently to prevent sticking to the pan.
- Once the chicken is 90% cooked, add almonds. Once your chicken is cooked to satisfaction, remove from pan onto a plate with paper towels to drain oil. Add more oil to pan, and heat the tortillas in the new oil one at a time. Should only take a couple seconds per side per tortilla.
- Place tortillas on a plate so that they overlap a little (think venn diagram), spoon out the chicken amandine evenly between the tortillas, fold each one into a taco, set them side by side, finish filling out with extra chicken if applicable, add salsa to taste.
The end result is slightly messy, a little oily, 100% delicious and relatively healthy for you so long as you didn't go overkill with the oil. Hope you all enjoy this one as much as i did!