Lemon Chicken with Nutty Coating
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
This recipe makes 4 servings
- Preparation time: 10
- Cook time : 14
- Total time : PT24M
- Portion size: 4
Ingredients
- 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
Preparation
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.
Source : Jodi Borneman
