Description
This Almond Crusted Chicken recipe features tender, thinly pounded chicken breasts coated with a crunchy almond and breadcrumb crust, then pan-fried to golden perfection. Topped with a silky lemon Dijon cream sauce, this dish combines nutty textures and bright flavors for an elegant yet easy-to-make entrée, perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (pounded thin)
- 2 tablespoons olive oil
- 1/2 cup flour
- 2 eggs, beaten
- Salt & pepper, to taste
- 2 cups breadcrumbs (whole wheat or white)
- 1 cup almonds, finely chopped
Lemon Sauce
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy whipping cream
- 1 tablespoon Dijon mustard
Instructions
- Prepare the chicken: Rinse the chicken breasts under cold water and pat them dry with paper towels. Pound the chicken breasts thin to ensure even cooking.
- Dredge chicken in flour: Place the flour on a plate and dredge each chicken breast in it, shaking off any excess flour. Set aside.
- Season eggs: Beat the eggs in a shallow bowl and season with salt and pepper.
- Coat chicken with breadcrumbs and almonds: In a separate bowl, combine the breadcrumbs and finely chopped almonds. Dip each floured chicken breast into the egg mixture, then thoroughly coat with the breadcrumb and almond mixture, pressing gently to adhere.
- Chill coated chicken: Place the coated chicken breasts on a cookie sheet and refrigerate until ready to cook. This helps the crust set and stay intact during cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium to medium-high heat. Add the chicken breasts and cook gently for 6 minutes on each side, or until golden brown and cooked through.
- Keep chicken warm: Remove cooked chicken from skillet and place on a serving plate or clean cookie sheet. Keep warm by placing in an oven preheated to 200°F (93°C).
- Make the lemon sauce: Wipe the skillet clean and return it to the stove over medium heat. Add the fresh lemon juice, heavy whipping cream, and Dijon mustard. Bring to a boil, then reduce heat and stir continuously until the sauce thickens slightly.
- Serve: Drizzle the lemon sauce over the almond crusted chicken breasts and serve immediately. Enjoy!
Notes
- Pounding the chicken thin ensures even cooking and tender results.
- Chilling the coated chicken before cooking helps the crust adhere better and prevents it from falling off.
- Use whole wheat or white breadcrumbs based on preference; whole wheat adds more fiber.
- For a lower-fat option, substitute heavy cream with half-and-half or a lighter cream alternative but note sauce will be less rich.
- This dish pairs well with steamed vegetables, rice, or a fresh green salad.
- To keep chicken warm without drying it out, use the oven method as suggested at 200°F (93°C).
