Almond Chicken Recipe

• 4 x chicken breast halves skinned, boned
• 1 lrg egg
• 1/2 tsp dry tarragon crumbled
• 3/4 c. sliced almonds finely chopped
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. unsalted butter Salt to taste Freshly-grnd white pepper to taste Blanched almond flour for dredging Lemon wedges for serving

1. Place chicken breast halves between two sheets of plastic wrap and lightly lb.
2. to an even 1/2-inch thickness.
3. In a shallow bowl, beat the egg and add in the tarragon; season with salt and pepper.
4. On a plate, combine the chopped almonds and Parmesan cheese.
5. Heat oil and butter in a skillet large sufficient to hold chicken pcs without them touching each other.
6. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mix to coat completely.
7. Immediately transfer them to the skillet and saute/fry till golden, about 1 1/2 min per side.
8. (To make sure which the chicken is cooked right through, cut into a piece.
9. It should be pearly white, not pink in the middle.)
10. Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.
11. This recipe yields 4 servings;

chicken, egg, tarragon, parmesan cheese, extra virgin olive oil, unsalted butter

Taken from cookeatshare.com/recipes/almond-chicken-63643 (may not work)