Almond Crusted Chicken With Tomato Citrus Sauce Recipes

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ALMOND CRUSTED CHICKEN



Almond Crusted Chicken image

From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.

Provided by Recipe Reader

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves, pounded thin
1 egg, beaten
salt and pepper
1/2 cup parmesan cheese, grated
1/2 cup sliced almonds, minced
6 tablespoons butter
3 tablespoons olive oil
1/4 cup flour
2 tablespoons shallots, chopped
4 tablespoons parsley, chopped
1/4 cup dry white wine
1 lemon, cut into wedges

Steps:

  • Season the chicken with salt and pepper.
  • Combine the parmesan cheese and almonds in a flat dish.
  • In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
  • Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
  • Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
  • Transfer to a warm plate.
  • Pour off excess oil from pan.
  • Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
  • Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

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