Chicken Almondine

• 1 egg
• 2 tablespoons oil
• 2 tablespoons water
• 1 cup progresso Italian seasoned breadcrumbs
• 14 cup sliced blanched almond
• 12 cup flour, mixed with
• salt and pepper
• 4 boneless skinless chicken breasts, trimmed
• 14-12 lb fresh mushrooms, sliced (optional)
• butter
• oil (for frying)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup chicken broth
• milk or half-and-half

1. Make egg wash by mixing together egg, oil and water.
2. In blender on high speed, blend bread crumbs and almonds for 10 seconds.
3. To bread chicken, dip in flour mixture, then egg wash, then bread crumb mixture.
4. Refrigerate at least 1 hour.
5. Heat butter and oil for frying over medium heat in saute pan.
6. Add chicken and saute until well done, about 10 minutes.
7. If using mushrooms, saute them along with chicken.
8. Meanwhile, make sauce: In pan, melt butter, add flour to make a roux.
9. Add chicken broth, boil and stir constantly until thickened.
10. Thin to desired sauce consistency with a little milk or 1/2 and 1/2.
11. Keep sauce warm until ready to serve.
12. Spoon some sauce on serving platter (or individual plates), place chicken on sauce and add more sauce on top.
13. Garnish with toasted sliced blanched almonds.

egg, oil, water, progresso italian, blanched almond, flour, salt, chicken breasts, mushrooms, butter, oil, butter, flour, chicken broth, milk

Taken from www.food.com/recipe/chicken-almondine-222825 (may not work)