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Almond-Crusted Chicken with Lemon Sauce Recipe

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This recipe for Almond-Crusted Chicken with Lemon Sauce is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split and pounded
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons olive oil
Directions:
Directions:
Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds. Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Sauté chicken until nicely browned, about 3 minutes, and turn over cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Lemon Sauce
2 tablespoons Fresh Lemon Juice
1/2 cup heavy Whipping Cream
1 tablespoon Dijon Mustard
Number Of Servings:
Number Of Servings:
4

 

 

 

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