Shelly's Recipe

CHICKEN ALMONDINE

Category: Chicken

1 cup toasted almond slivers
1 cup breadcrumbs
2/3 cup minced parsley
8 boneless, skinless chicken breasts, pounded thin
3 egg whites, beaten with ½ tsp water until frothy
½ cup butter
¾ cup grated parmesan cheese
2-3 tbsp butter and slivered almonds
1 whole clove garlic
¼ cup dry white wine
Juice of ½ lemon
2 tbsp sour cream

Combine first 3 ingredients. Dip chicken in egg whites, the breadcrumb mixture, coating both sides. Chill several hours to set coating. Melt butter in a skillet and sauté chicken until brown and crisp on each side. About 30 seconds before removing from pan, sprinkle 1 tbsp parmesan on each chicken breast. Remove from pan and keep warm.

In the same pan, melt 2-3 tbsp butter and stir to loosen any particles remaining on the bottom of the pan. Add slivered almonds and whole garlic clove. Sauté until almonds are brown. Add wine and lemon juice, cooking until liquid is reduced by half. Low heat and blend in sour cream. Place chicken over cooked rice and top with sauce.