Nutty, delicious crust on a chicken. Optionally, you can create a lemon-chicken broth reduction to serve as a sauce (not shown). Serve with a slice of lemon.
Category: Main Dish
Cuisine: American
1/4 cup Vegetable oil
2 Boneless chicken sliced and pounded 1/4" thick
1/2 cup Almond slivers
1/2 cup Parmesan freshy grated (fine)
1/2 teaspoon Salt
1 Parsley for garnish
1 Egg for egg wash
1/4 cup Flour
1/4 cup Milk whole (for egg wash)
1/4 cup Lemon juice optional
1/4 cup Chicken broth optional
Savory and nutty. Follow the pre-cooking drying tips in the review for best results.
stevemurI really enjoyed this again. Some tips: (1) Keep pan on medium heat. Use ample oil to minimize sticking. Let it sear but not burn. It browns very rapidly; check after 2-3 minutes. (2) Have the oven warmed to 350 degrees before starting; you're only going to brown the chicken in the saute pan, and then put it in the oven to cook the rest of the way. (3) Consider making a pan sauce by deglazing the fond left at the bottom of the pan with chicken broth (or white wine, or both). Add about 2/3 to 1 cup of liquid total, scrape the bits off the bottom of the pan and then simmer to reduce by half. Add a tablespoon of butter at the end if desired for a richer sauce.
stevemur[I made edits to this recipe.]
stevemurMade this tonight and it was very good. Am attaching a photo.
stevemur[I made edits to this recipe.]
stevemur
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