Almond Chicken with Lemon Cream



4 to 6 servings



6 boneless chicken breasts
1/2 cup all-purpose flour
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
2 cups fresh bread crumbs
1-1/2 cup toasted almonds, finely chopped
2 tbsp. unsalted butter
2 tbsp. vegetable oil


2 tbsp. lemon juice
1 tbsp. grainy style or
Dijon mustard
1/2 cup whipping cream


Pat chicken pieces dry. Dredge chicken with flour and shake off any excess. Combine eggs with salt and pepper. In another dish combine bread crumbs and almonds. Dip chicken into egg mixture then pat crumb mixture onto chicken breasts. Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook. Heat butter and oil in a large skillet. Add chicken breasts. Cook gently 5-6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm at 200°F while preparing sauce.

Wipe pan clean and return to heat. Add lemon juice, mustard and cream. Bring to a boil. Reduce until slightly thickened. Drizzle over chicken breasts.

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