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Almond-Crusted Chicken with Lemon Sauce Recipe

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This recipe for Almond-Crusted Chicken with Lemon Sauce, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

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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