Almond Crusted Chicken With Pasta & Citrus Orange

• 4 whole boneless, skinless chicken breasts
• 1 1/2 cups almonds sliced, chopped
• 2 large eggs, beaten
• 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1/2 cup shallots, chopped
• 1 teaspoon garlic, minced
• 1 cup chicken broth
• 3/4 cup whipping cream
• 1 tablespoon dijon mustard
• 1/2 cup dry white wine
• 3/4 cup orange juice
• 1 teaspoon orange zest, chopped
• 1 teaspoon dried Italian herbs
• 12 ounces angel hair pasta

1. In a small bowl add the chopped almonds with salt and pepper to taste. In another small bowl, add the eggs with salt and pepper to taste. Heat a large skillet over medium-high heat with the olive oil. Dip each chicken breast into the egg, then press chicken into the almonds, coating all sides. Cook the chicken in the olive oil, about 4-5 minutes per side or until chicken is no longer pink in middle. Transfer chicken to a plate and slice into strips. Keep warm. In another large skillet over medium heat, add the unsalted butter and saute' the shallots and garlic for 5 minutes. Add the chicken broth, cream, dijon, wine, orange juice, herbs, salt, and pepper to taste. Boil and reduce to 1 1/2 cups, stirring ocasionally, about 10-12 minutes. Keep warm. Bring a large pot of salted water to a boil and cook the pasta to al dente. Drain. Toss the pasta with the sauce thoroughly. Evenly divide pasta among 4 plates and top each with chicken slices, fanning them over the pasta.

chicken breasts, almonds, eggs, extra virgin olive oil, unsalted butter, shallots, garlic, chicken broth, whipping cream, mustard, white wine, orange juice, orange zest, italian herbs, pasta

Taken from www.epicurious.com/recipes/member/views/almond-crusted-chicken-with-pasta-citrus-orange-1200621 (may not work)