Mobile

Recipes
Recipes Search
LOGIN
Add Recipe

Almond Chicken with Lemon Cream Recipes

Almond Chicken with Lemon Cream Recipes

Postby HighHeelKitchen » Thu Jun 02, 2011 2:39 pm




Almond Chicken with Lemon Cream:
6 pieces boneless chicken breasts (approx. 750g)
1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh bread crumbs
1+1/2 cups toasted almonds finely chopped
2 Tablespoon unsalted butter
2 Tablespoon vegetable oil

Sauce:
2 Tablespoons lemon juice
1 Tablespoon grainy style or Dijon mustard
1/2 cup whipping cream

Pat chicken pieces dry. Dredge chicken with flour and shake off any excess. Combine eggs with salt and pepper. In another dish combine bread crumbs and almonds. Dip chicken into egg mixture then pat crumb mixture onto chicken breasts. Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook. Heat butter and oil in a large skillet. Add chicken breasts. Cook gently 5 - 6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm at 200F while preparing sauce.

For the sauce, wipe pan clean and return to heat. Add lemon juice, mustard and cream. Bring to a boil. Reduce until slightly thickened. Drizzle over chicken breasts.
User avatar
HighHeelKitchen
Site Admin
 
Posts: 456
Joined: Wed Jun 01, 2011 10:32 pm
Location: Berlin, Germany



RSS @HighHeelKitchen Pinterest Facebook G+


Return to Poultry, Chicken & Wild Game Birds Recipes



Who is online

Users browsing this forum: No registered users and 0 guests

Who Visited this Topic?

1 user has visited this topic: HighHeelKitchen


cron