Almond Crusted Chicken
October 19, 2011
"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."
- 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
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.
Tips & Variations
No special items needed.