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Almond Crusted Chicken with Buerre Blanc, Addictive Asparagus, Steamed Rice

Crispy nutty chicken with a creamy flavorful sauce.

Almond Crusted Chicken with Buerre Blanc

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Serves: 4 Total Time: 25 minutes

Ingredients

  • Salt and Pepper
  • 2 scallions, whites and greens, very finely chopped
  • 1/2 cup dry white wine
  • 4 tablespoons heavy cream
  • 1 large egg
  • 8 pieces chicken breast cutlets, 1 1/4 pounds
  • 1/2 cup sliced almonds
  • 1/2 cup plain bread crumbs
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup light extra-virgin olive oil
  • 1 stick cold butter, cut into pieces

Instructions

1

Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.

2

While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and pulse to combine. Pour almond and bread crumb mixture into dish. Remove chicken from the egg and coat in the bread crumb mixture.

3

Preheat oven to 250 degrees F.

4

Heat 3 tablespoons, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.

5

Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.

6

Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

7

Serve with rice of your choice on the side.

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