Nutty, delicious crust on a chicken. Optionally, you can create a lemon-chicken broth reduction to serve as a sauce (not shown).
"Savory and nutty. Follow the pre-cooking drying tips in the review for best results."- stevemur
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Chicken Amandine Preparation
PREHEAT OVEN to 425F. Sandwich chicken breasts between two pieces of plastic wrap and pound to 1/4" thick. Place almond slivers in food processor and pulse until the consistency of finely grated parmesean cheese (leave a few large chunks for texture).
Prepare three plates: a) Egg wash -- beat one egg with the whole milk b) Flour and salt c) Mixture of parmesean cheese and almond slivers In a 12-inch oven-proof skillet, heat the vegetable oil over high heat on top of the stove.
Dredge the chicken in flour, then shake it off, then dredge it in the egg wash (remove excess) and finally the cheese/almond mixture.
This is very important -- make sure it's nearly smoking (or just starting to smoke). You must get it hot enough to sear the chicken so it doesn't stick to the pan. Turn saute pan down to medium high.
Saute for 3-5 minutes on each side, uncovered, watching it so it doesn't burn. Sprinkle with salt. Remove chicken to platter; place in oven. Optional -- add lemon juice and chicken broth to pan for a nice sauce. Garnish with parsley and serve.
Made this tonight with what we had on hand, and it was delicious. Attached is a photo.
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