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RECIPES:
MAIN DISHES-
POULTRY:
Creamy Lemon Chicken with
Toasted Almonds
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Creamy
Lemon Chicken With
Toasted Almonds |
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Creamy, lemony
sauce over tender chicken...
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6
boneless |
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skinless chicken breasts |
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½
cup |
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flour |
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2
large |
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eggs |
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½
tsp |
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salt |
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¼
tsp |
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black pepper |
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2
cups |
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breadcrumbs |
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1 ½
cups |
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toasted almonds, finely chopped or
ground |
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2
Tbs |
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unsalted butter |
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2
Tbs |
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vegetable oil
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SAUCE: |
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2
Tbs |
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fresh lemon juice |
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1
Tbs |
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dijon mustard |
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½
cup |
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heavy whipping cream |
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1 |
Rinse
chicken and pat dry. Dredge chicken in flour and
shake off excess. Set aside. |
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2 |
Beat eggs in
small bowl with salt and pepper. Set aside. |
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3 |
In another
bowl, combine breadcrumbs and almonds. Dip
chicken into egg mixture, then pat crumb mixture
onto chicken breasts. |
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4 |
Place
breasts onto rimmed cookie sheet and refrigerate
until ready to cook. |
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5 |
Heat butter
and oil in large skillet. Add chicken and cook
gently 6 minutes on each side until lightly
browned and chicken is cooked through. Remove to
a serving platter and keep warm while preparing
sauce. |
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6 |
To make
sauce: wipe skillet clean and return to heat.
Add sauce ingredients and bring to a boil.
Reduce heat and stir until slightly thickened.
Drizzle sauce over chicken breasts. |
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Servings: 6 |
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Cooking Tips |
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*Great over rice
since the sauce will drizzle into the rice. |
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