Lunch / Dinner
Sage & Almond Crusted Chicken
A Sunday dinner of fried chicken and gravy is hard to resist, but a steady diet of it is tough on the waistline. A lighter version with the same fried chicken goodness minus the calories means you don’t have to.
FOR THE CHICKEN, CUT:
FOR THE GRAVY, HEAT:
Be sure to cut the breasts in half so that you end up with 8 chicken pieces that are fairly equal in size.
Preheat oven to 425°. Coat a wire rack with nonstick spray and set inside a baking sheet.
For the chicken, cut breast pieces in half; season pieces with pepper. Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish.
Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant-read thermometer inserted into the thickest part registers 165° for white meat and 175° for dark meat. Remove from oven.
For the gravy, heat broth and milk in a saucepan over medium-low until simmering.
Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps.
Stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3–4 minutes.
Use kitchen shears to cut through chicken skin. Paper towels work well for pulling off the skin.
Dip chicken pieces in buttermilk, letting excess drip off. Roll pieces in crumbs to thoroughly coat.
Per piece with ¼ cup gravy
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 267mg 11%
Carbs 11g 3%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.