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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 393.2 kcal |
| Protein | 41.3 g |
| Fat | 18.7 g |
| Carbohydrates | 10.6 g |
| Fiber | 2.2 g |
| Sugar | 1.6 g |
Published on Jul 20, 2024 by Luminița