Author: Canadian Living

  • Portion size 4 servings
  • Credits : Jodi Borneman


  • 4 boneless chicken breasts
  • 1/2 cup dry breadcrumbs
  • 1/4 cup finely chopped almond
  • pinch salt
  • pinch pepper
  • 1 egg
  • 2 tablespoons water
  • 2 tablespoons 1% milk
  • 2 teaspoons vegetable oil
  • 1/2 cup chopped mushroom
  • 1/2 cup chicken stock
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon rind
  • 1 teaspoon cornstarch dissolved in 2 tsp water
  • 1 teaspoon honey
  • 3 tablespoons chopped fresh parsley


Working with one at a time, place the chicken breasts between 2 sheets of waxed paper and pound to an even 1/2 inch thickness Combine the breadcrumbs, nuts, salt,and pepper in the bowl of a small food processor and process until finely ground. Place on a plate. Whisk the egg and water or milk together in a shallow bowl. Dip the chicken into the egg mixture, then coat well with the breadcrumb mixture. Spary a non stick skillet with cooking oil, add the vegetable oil and place over medium heat. Saute the chicken until browned on both sides and no longer pink inside, approximately 8 minutes. Place in a serving dish, cover and keep warm. Spray the same skillet with cooking oil and saute the mushrooms until softened approx. 3 minutes. Add the stock, lemon juice, rind, dissolved cornstarch and honey and reduce the heat to low. Simmer for 3 minutes, until the liquid is reduced and the sauce thickened Pour the sauce over the chicken and garnish with parsley.
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Lemon Chicken with Nutty Coating