Poultry: Almond 07 by Recipe Cottage

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	Almond 07

		Almond Chicken With Lemon Cream 6 pieces boneless chicken breasts (about 1 1/2 lbs/750 g) 1/2 cup all-purpose flour 2 eggs 1/2 tsp salt 1/4 tsp pepper 2 cups fresh bread crumbs 1 1/2 cups toasted almonds, finely chopped 2 tbsp unsalted butter 2 tbsp 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 5-6 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 tbsp lemon juice 1 tbsp 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.