6 pieces boneless chicken breasts
1/2 cup all purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh bread crumbs
1 1/2 cups toasted almonds, finely chopped
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Pat chicken pieces dry. Dredge chicken with flour and shake off any excess. Combine eggs with salt and pepper. In another dish combine bread crumbs and almonds. Dip chicken into egg mixture then pat crumb mixture onto chicken breasts. Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook. Heat butter and oil in a large skillet. Add chicken breasts. Cook gently 5 to 6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm at 200F while preparing sauce.
Sauce:
2 tablespoons lemon juice
1 tablespoon grainy style or Dijon mustard
1/2 cup whipping cream
Wipe pan clean and return to heat. Add lemon juice, mustard and cream. Bring to a boil. Reduce until slightly thickened. Drizzle over chicken breasts.
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