ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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 grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
- Preheat oven to 250 degrees F.
- Heat 3 tablespoons, 3 turns of the pan, 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.
- 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.
- Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
ALMOND-CRUSTED CHICKEN WITH SCALLION RICE
Make and share this Almond-Crusted Chicken With Scallion Rice recipe from Food.com.
Provided by CaliforniaJan
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°.
- Prepare rice according to package directions; keep warm.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.
- Place flour in a zip-top plastic bag. Working with one piece at a time, add chicken to bag; seal and shake to coat. Remove chicken from bag, shaking off excess flour. Repeat with remaining flour and chicken. Combine buttermilk and honey mustard in a shallow bowl. Combine almonds and breadcrumbs in a shallow bowl. Dip chicken in buttermilk mixture; dredge in almond mixture.
- Place chicken in a baking dish and bake for 20 minutes or until browned on the outside and chicken juices run clear when pierced. Add 1/2 teaspoon salt and green onions to rice; serve with chicken.
Nutrition Facts : Calories 515.3, Fat 19, SaturatedFat 3.6, Cholesterol 96.5, Sodium 718.1, Carbohydrate 42.4, Fiber 3.8, Sugar 4.7, Protein 42.9
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