Rosemary chicken with a luscious mushroom almond sauce almond breeze

Rosemary chicken with a luscious mushroom almond sauce

Back again with another recipe with Almond Breeze, this time with chicken.

If you can’t tell with my choice of food from restaurants, I like to indulge when I can. Particularly, I like things that are rich in flavour that just scream EAT ME!

I do have to moderate my gluttony just a tad to maintain “balance” as the doctor says. Almond milk is a surprising way to get that creaminess without adding to my waistline and good thing I have Almond Breeze here to help me out.

almond breeze chicken rosemary

The ingredients

Now if you remember from my first post, I wanted to feature a recipe that really highlights almond milk as the main ingredient and not as a mere substitute for dairy. My dad actually came up with this recipe for this sauce which concentrates the flavour of the almonds and blends it with the body and flavour of mushrooms.

almond breeze rosemary chicken mushrooms

Blending away the mushroom and almond sauce to get that creamy texture

The nuttiness of the Almond milk really plays to the flavour of the mushrooms and goes so deliciously well with our rosemary chicken. A flavour combination that I definitely did not expect but pleasantly surprised.

Almond Breeze Chicken

Seasoned Chicken Breast

5 from 1 reviews
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
A great sauce to top your protein or vegetables. Full bodied with the hint of almond flavour.
  • 2¼ cup of Almond Breeze, Original Unsweetened
  • 5 chicken breasts
  • 1 lb white button mushrooms
  • 1 small onion chopped
  • 3 cloves of garlic
  • 1 teaspoon of rosemary
  • 1 teaspoon of chicken stock flavouring
  • 1 tablespoon of oil
  • Salt and Pepper to taste
  1. Stir fry and sweat the chopped garlic, oil, onion and chopped mushrooms until the liquid has evaporated
  2. While doing that, heat the Almond Breeze at medium heat for 15 minutes
  3. Pour the ingredients in the pan in the heated Almond Breeze and allow the mixture to simmer for 15 minutes
  4. Add salt and pepper to taste and add the chicken seasoning
  5. Take a motor boat to blend the mushroom and almond milk mixture until smooth
  6. Keep covered in the pot while you prepare your chicken or other protein
  7. Season chicken breast side up with salt, pepper and rosemary
  8. When your oiled pan gets hot, place your chicken in the pan breast side up
  9. Take down the heat to medium and cook the chicken breast for 5 minutes
  10. Flip the piece of chicken and add a bit of salt and pepper
  11. Cover the pan and allow to cook for another 5 minutes
  12. Allow the chicken to rest for 3 minutes before slicing
  13. Pour the mushroom almond sauce over the chicken and serve hot
Make sure your pot holding the heated almond milk is large enough for the mushrooms and ample space to take your motor boat to.
If you do not own a motor boat, divide the mixture into smaller portions and use a blender.
You can easily omit the chicken seasoning in the sauce to make it vegan. Tastes great either way.
The beauty of this sauce is that you can totally make a batch ahead of time and refrigerate it to use for other days. To heat for use, just put the desired amount in a sauce pan and bring it to a boil and quickly take off the heat.

Until we dine again,

-The Piquey Eater