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Almond Crusted Chicken with a Shallot Butter Sauce

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Almond Crusted Chicken with a Shallot Butter Sauce BigOven - Save recipe or add to grocery list Yum
Course Main, Main Dish
Cuisine Italian
Servings
Ingredients
Chicken
Sauce
Course Main, Main Dish
Cuisine Italian
Servings
Ingredients
Chicken
Sauce
Instructions
Chicken
  1. Place each Chicken Breasts half between either parchment paper or plastic wrap and pond them flat. About 1.4" thick.
  2. For the dredge place the ground Almonds and Salt in a shallow dish and place the beaten Egg and Milk in another shallow dish
  3. Place a large skillet over med-high heat and add 2 Tb of Olive oil. Cook the Garlic for about 30 seconds
  4. Dredge the Chicken Breasts in the Egg Wash then in the Almond Flour. Cook the Chicken Breasts in the skillet for about 4-5 minutes per side
Sauce
  1. In a sauce Pan melt the Butter over Medium-high heat
  2. Add the Shallot, Garlic, Capers, Salt, Black Pepper and Crushed Red Pepper to the Butter. Saute until the Shallots are tender. About 3 minutes
  3. Whisk in the Lemon Juice and the Heavy Cream. Bring to a boil then allow to simmer for another 2 minutes
  4. Reserve a few TB of the Sauce. Toss the Fettuccine noodles with the remaining sauce in the Pan
Recipe Notes

Serve the Chicken breasts over a bed of dressed Fettuccine noodles and drizzle the reserved Sauce over the top and garnish with the chopped Parsley

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