Almond Chicken with Lemon Cream
Keys: Nuts Poultry Citrus
Yield: 1
Ingredients:
6 piece boneless chicken breasts (about 1 1/2 lbs/750 g)
1/2 cup all-purpose flour
2 x eggs
1/2 tsp salt
1/4 tsp pepper
2 cup fresh bread crumbs
1 1/2 cup toasted almonds finely chopped
2 tbl unsalted butter
2 tbl vegetable oil
SAUCE
2 tbl lemon juice
1 tbl grainy style or Dijon mustard
1/2 cup whipping cream
Method:
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.
SAUCE
2 tbsp lemon juice
1 tbsp grainy style or Dijon mustard
1/2 cup whipping cream
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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
