I LOVE this chicken. Love it, love it, love it! The name sounds pretty fancy, but it really is a simple dish to make. I am a big fan of almonds. I think they are so great in flavor. They are also very healthy for us. Their packed with Vitamins B and E, calcium, potassium and iron among other vital nutrients our bodies need. Just a handful a day will provide you with almost your daily need of protein! Pretty neat, huh! I bet you didn’t think you were going to get a health lesson today, did ya? lol Oh, and I believe this chicken would be great without the lemon sauce. It definitley is not needed to make it tasty! But it sure is good with it too! You be the judge : )
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! ; )