Shelly's Recipe

ALMOND CRUSTED CHICKEN WITH SPRING ONIONS AND LEMON CREAM SAUCE

Category: Chicken

5 boneless skinless chicken breasts
1 egg whisked with 1 tbsp water for a wash
1 cup slivered almonds
1 tbsp fresh thyme leaves
1 tbsp each grated lemon and lime peel
1/2 tsp salt
1/4 tsp black pepper
1/2 cup flour
2 tbsp extra virgin olive oil

Mix almonds, thyme, lime and lemon peels. Chop until well mixed. Add salt and pepper and place the mixture on a plate. Place the flour on a second plate. Sprinkle the chicken breasts with salt and pepper.

Dredge both sides of the chicken breasts in flour. Dip only one side of the chicken in the prepared egg wash and press the same side in the almond mixture, pressing lightly to adhere. Repeat with the remaining chicken.

Melt 2 tbsp butter and 2 tbsp oil in a large skillet over medium heat. Add the chicken, almond crusted side first, to the hot oil and cook until crust is brown, about 4 minutes. Turn chicken over and saute another 4-5 minutes until cooked through. Transfer chicken to plates and spoon sauce around chicken and serve.

Lemon Cream Sauce
4 tbsp butter
1 bunch green onions thinly sliced
6 tbsp fresh squeezed lemon juice
1 cup whipping cream
Salt and pepper

Melt 2 tbsp butter in large saucepan over medium high heat. Add green onions and saute 2 minutes. After 2 minutes lower heat and cook until tender, about 10 to 15 minutes. Add 3 tbsp of the lemon juice and gently simmer until most of the liquid evaporates. Mix in the cream and simmer for 2 minutes. Transfer to a blender and blend until smooth. Season sauce with salt and pepper to taste. Serve over chicken bundles.