- 4 boneless, skinless Chicken Breasts ( pounded thin)
- 2 tablespoons Olive Oil
- 1/2 cup Flour
- 2 eggs, beaten
- salt & pepper
- 2 cups Breadcrumbs (whole wheat or white)
- 1 cup Almonds, finely chopped
- 2 tablespoons Fresh Lemon Juice
- 1/2 cup heavy Whipping Cream
- 1 tablespoon Dijon Mustard
DIRECTIONS: Rinse chicken and pat dry. Dredge chicken in flour. Shake off excess. Set aside.
Beat eggs in a small bowl. Season with salt and pepper. Set aside.
In another bowl, combine breadcrumbs and almonds. Dip chicken in egg mixture, then pat crumb/almond mixture onto chicken, coating well.
Place coated chicken on a cookie sheet and refrigerate until ready to cook.
Heat oil in a large skillet over medium to medium-high heat. Add chicken and gently cook 6 minutes on each side until lightly browned and chicken is cooked through. Remove chicken from skillet onto a large serving plate or a clean cookie sheet. Keep warm. (I put mine in my oven on a cookie sheet at 200 degrees, to keep them warm)
TO MAKE SAUCE: Wipe skillet clean and return to heat. Add all sauce ingredients and bring to a boil. Reduce heat and stir until sauce slightly thickens. Drizzle sauce over chicken breasts. Enjoy!
**NOTE: Garnish with a sprinkle of parsley and sliced lemon to make it perty! ; )