Ingredients
-
4
-
1
-
-
1/2
-
1/2
-
6
-
3
-
1/4
-
2
-
4
-
1/4
-
1
-
-
-
Directions
Almond Crusted Chicken,From Williams Sonoma’s Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It’s a great dish for company. used a little more almonds and parmesan cheese for the coating – it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.,Can this be made ahead of time? If so, how to reheat?,OMG! This was awesome! I had made my own almond milk and had the leftover almond. I didn’t want to toss the almond meal so used it in this recipe. I’ll be making my own almond milk more often now since I can use the residual as a coating on chicken, and I’m thinking that it would be good on salmon as well. Thanks!
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Steps
|
1
Done
|
Season the Chicken With Salt and Pepper. |
|
2
Done
|
Combine the Parmesan Cheese and Almonds in a Flat Dish. |
|
3
Done
|
in a Large Frying Pan, Heat 2 Tablespoons of Butter With 3 Tablespoons of Olive Oil. |
|
4
Done
|
Dip Each Chicken Piece Into Flour, Shaking Off the Excess, Then Dip It Into the Beaten Egg, Then Into the Parmesan & Almonds. |
|
5
Done
|
Place Chicken Into Hot Pan and Cook 2 Minutes, Until Golden Brown. Turn and Cook 1-2 Minutes on the Other Side. |
|
6
Done
|
Transfer to a Warm Plate. |
|
7
Done
|
Pour Off Excess Oil from Pan. |
|
8
Done
|
Add Shallots and Parsley to Pan and Saut Over Medium Heat. Add Wine, Then Gradually Whisk in the Remaining Butter. |
|
9
Done
|
Season With Salt and Pepper and Spoon Over Chicken Breasts. Squeeze a Little Lemon Juice Over Each Breast. |
