Almond-Crusted Chicken Breast with Lemon Wine Sauce

A delicious and elegant dish featuring tender chicken breasts coated in a crunchy almond crust, served with a flavorful lemon wine sauce.

Ingredients

1 ½	boneless skinless chicken breast halves
2	slivered almonds
⅓	cup dry breadcrumbs
½	teaspoon salt
1	egg white
¼	cup water
2	tablespoons vegetable oil
2	tablespoons lemon juice
⅓	cup dry white wine

Instructions

• 1. Tenderize the chicken breasts until they are 1/2-inch thick.
  2. Using a blender or food processor, finely grind the slivered almonds.
  3. On a plate, combine the finely ground almonds, dry breadcrumbs, and salt.
  4. Whisk the egg white and water together until well combined.
  5. Dip each chicken breast into the egg white mixture and coat evenly with the almond and breadcrumb mixture, ensuring to shake off any excess coating.
  6. In a skillet over medium-high heat, warm the vegetable oil. Cook the coated chicken breasts for 10 to 15 minutes, or until they are no longer pink inside, turning them once during cooking.
  7. Once cooked, remove the chicken from the skillet and keep it warm.
  8. In the same skillet over low heat, combine the lemon juice and dry white wine, stirring to scrape up the flavorful browned bits from the bottom of the skillet.
  9. To serve, drizzle a tablespoon of the lemon wine sauce over each almond-crusted chicken breast.

Jul 20, 2024