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Almond Chicken With Lemon Cream

Make Almond Chicken With Lemon Cream at home with Boneless Chicken Breasts, All Purpose Flour, Eggs, Salt, and Pepper. Keep it handy for the next time you cook it.

Ingredients

• 6 pc
• 1/2 cup
• 2
• 1/2 tsp
• 1/4 tsp
• 2 cup
• 1 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Pat chicken pieces dry.

2. 2

   Dredge chicken with flour and shake off any excess.

3. 3

   Combine eggs with salt and pepper.

4. 4

   In another dish combine bread crumbs and almonds.

5. 5

   Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook.

6. 6

   Heat butter and oil in a large skillet.

7. 7

   Add chicken breasts.

8. 8

   Cook gently 5-6 minutes on each side until lightly browned and chicken is cooked through.

9. 9

   Remove to a serving platter and keep warm at 200F while preparing sauce.

10. 10

    Wipe pan clean and return to heat.

11. 11

    Add lemon juice, mustard and cream.

12. 12

    Bring to a boil.

13. 13

    Reduce until slightly thickened.

14. 14

    Drizzle over chicken breasts.

15. 15

    Brought to you by Grassroots Recipes Mastercook Collections and Robin Demers