Almond Chicken with Lemon Cream – a delicious recipe with chicken breasts, all-purpose, eggs, salt, pepper, bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat chicken pieces dry.
2
Dredge chicken with flour and shake off any excess.
3
Combine eggs with salt and pepper.
4
In another dish combine bread crumbs and almonds.
5
Dip chicken into egg mixture then pat crumb mixture onto chicken breasts.
6
Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook.
7
Heat butter and oil in a large skillet.
8
Add chicken breasts.
9
Cook gently 5-6 minutes on each side until lightly browned and chicken is cooked through.
10
Remove to a serving platter and keep warm at 200F while preparing sauce.
11
Wipe pan clean and return to heat.
12
Add lemon juice, mustard and cream.
13
Bring to a boil.
14
Reduce until slightly thickened.
15
Drizzle over chicken breasts.
740
kcal
Calories
48
g
Fat
19
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 6 boneless chicken breasts, 1/2 cup all-purpose flour, 2 eggs, 1/2 tsp. salt, and more.
Yes, Almond Chicken with Lemon Cream falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
