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
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.