Almond Chicken With Lemon Cream Recipe

• 6 piece boneless chicken breasts (about 1 1/2 lbs/750 g)
• 1/2 c. all-purpose flour
• 2 x Large eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 c. fresh bread crumbs
• 1 1/2 c. toasted almonds finely minced
• 2 Tbsp. unsalted butter
• 2 Tbsp. vegetable oil SAUCE
• 2 Tbsp. lemon juice
• 1 Tbsp. grainy style or possibly Dijon mustard
• 1/2 c. whipping cream

1. Pat chicken pcs dry.
2. Dredge chicken with flour and shake off any excess.
3. Combine Large eggs with salt and pepper.
4. In another dish combine bread crumbs and almonds.
5. Dip chicken into egg mix then pat crumb mix onto chicken breasts.
6. Arrange in one layer on a cookie sheet or possibly tray and chill till ready to cook.
7. Heat butter and oil in a large skillet.
8. Add in chicken breasts.
9. Cook gently 5-6 min on each side till lightly browned and chicken is cooked through.
10. Remove to a serving platter and keep hot at 200F while preparing sauce.
11. SAUCE
12. 2 tbsp lemon juice1 tbsp grainy style or possibly Dijon mustard1/2 c. whipping cream
13. Wipe pan clean and return to heat.
14. Add in lemon juice, mustard and cream.
15. Bring to a boil.
16. Reduce till slightly thickened.
17. Drizzle over chicken breasts.

chicken breasts, allpurpose, eggs, salt, pepper, bread crumbs, unsalted butter, vegetable oil sauce, lemon juice, grainy style, whipping cream

Taken from cookeatshare.com/recipes/almond-chicken-with-lemon-cream-63657 (may not work)