Recipe by Recipe Reader
From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.
Top Review by K9 Owned
What a winner of a dish! I confess that chicken breasts are way down my list of things to love but I thoroughly enjoyed every bite. I couldn't tell what DH thought as he just kept making yum yum noises :)
The only thing I'd do differently is to make more sauce. Definitely a company worthy meal. Thanks so much for posting it!
- 4 boneless skinless chicken breast halves, pounded thin
- 1 egg, beaten
- salt and pepper
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup sliced almonds, minced
- 6 tablespoons butter
- 3 tablespoons olive oil
- 1⁄4 cup flour
- 2 tablespoons shallots, chopped
- 4 tablespoons parsley, chopped
- 1⁄4 cup dry white wine
- 1 lemon, cut into wedges
Directions See How It's Made
- Season the chicken with salt and pepper.
- Combine the parmesan cheese and almonds in a flat dish.
- In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
- Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
- Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
- Transfer to a warm plate.
- Pour off excess oil from pan.
- Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
- Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.