Created by: RecipeReader
Created on October 19, 2011
Almond Crusted Chicken
"From Williams Sonoma Cooking Basics. This is for boneless skinless chicken breasts. You may use a little more almonds and parmesan cheese for the coating, it depend on the size of your chicken breasts. I also add a bit more shallot and wine."
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Prep Time: 15mPT15M
Cook Time: 10mPT10M
- 4 boneless skinless chicken breast halves (pounded thin)
- 1 large egg, beaten
- Salt and pepper
- 1/2 cup parmesan cheese, grated
- 1/2 cup sliced almonds, minced
- 6 tablespoons butter, divided
- 3 tablespoons oil (olive oil, divided)
- 1/4 cup all-purpose flour
- 2 tablespoons shallots, chopped
- 4 tablespoons parsley, chopped
- 1/4 cup dry white wine
- 1 lemon, cut into wedges
What You Will Need
No special items needed.
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 chicken to a warm plate and 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.
- Serving Size: 1 (301.4 g)
- Calories 606.1
- Total Fat - 37.2 g
- Saturated Fat - 16.1 g
- Cholesterol - 236.3 mg
- Sodium - 562.4 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 2 g
- Sugars - 1.9 g
- Protein - 54.2 g
- Calcium - 185.7 mg
- Iron - 2.8 mg
- Vitamin C - 33.6 mg
- Thiamin - 0.2 mg