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Almond Crusted Chicken

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves, pounded thin
1 egg, beaten
salt and pepper
1/2 cup parmesan cheese, grated
1/2 cup sliced almonds, minced
6 tablespoons butter
3 tablespoons olive oil
1/4 cup flour
2 tablespoons shallots, chopped
4 tablespoons parsley, chopped

Nutritional information

564.3
Calories
369 g
Calories From Fat
41.1 g
Total Fat
16 g
Saturated Fat
178.8 mg
Cholesterol
502.1 mg
Sodium
11.9 g
Carbs
2.1 g
Dietary Fiber
1.2 g
Sugars
35.3 g
Protein
231 g
Serving Size

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Almond Crusted Chicken

Features:
    Cuisine:

    Can this be made ahead of time? If so, how to reheat?

    • 43 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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