Total Time
23mins
Prep 15 mins
Cook 8 mins

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.

Ingredients Nutrition

Directions

  1. Season the chicken with salt and pepper.
  2. Combine the parmesan cheese and almonds in a flat dish.
  3. In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
  4. Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
  5. Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
  6. Transfer to a warm plate.
  7. Pour off excess oil from pan.
  8. Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
  9. Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
Most Helpful

5 5

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!

5 5

OMG! This was awesome! I had made my own almond milk and had the leftover almond. I didn't want to toss the almond meal so I used it in this recipe. I'll be making my own almond milk more often now since I can use the residual as a coating on chicken, and I'm thinking that it would be good on salmon as well. Thanks!

5 5

This is one of those recipes that you are looking for more stars!! The chicken is moist and full of flavour. I loved the shllots and parsley combination -- don't skip that step. The lemon squeezed on top is a great finish. Thanks for sharing this wonderful recipe. Made for PAC 2010