Reader recipe Lemon Chicken with Nutty Coating
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Lemon Chicken with Nutty Coating

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Jodi Borneman

Source: Jodi Borneman

  • rating starrating starrating starrating starrating star
  • Prep time 10
  • Cook time 14
  • Portion size 4


  • 4 4boneless chicken breastboneless chicken breasts
  • 1/2 cup 1/2cupdry breadcrumbs
  • 1/4 cup 1/4cupfinely chopped almondalmonds
  • pinch pinchsalt
  • pinch pinchpepper
  • 1 1eggeggs
  • 2 tbsp 2tbspwater or 1% milk
  • 2 tsp 2tspvegetable oil
  • 1/2 cup 1/2cupchopped mushroommushrooms
  • 1/2 cup 1/2cupchicken stock
  • 2 tbsp 2tbspfreshly squeezed lemon juice
  • 1 tsp 1tspgrated lemon rind
  • 1 tsp 1tspcornstarch, dissolved in 2 tsp water
  • 1 tsp 1tsphoney
  • 3 tbsp 3tbspchopped fresh parsley
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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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