“From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the chicken with salt and pepper.
  2. Combine the parmesan cheese and almonds in a flat dish.
  3. In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
  4. Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
  5. Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
  6. Transfer to a warm plate.
  7. Pour off excess oil from pan.
  8. Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
  9. Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

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