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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."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 1

Season the chicken with salt and pepper.

Step 2

Combine the parmesan cheese and almonds in a flat dish.

Step 3

In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.

Step 4

Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.

Step 5

Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.

Step 6

Transfer chicken to a warm plate and pour off excess oil from pan.

Step 7

Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.

Step 8

Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
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