Almond Crusted Chicken

Prep Time
Cook Time
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"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."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.