If you’re like me, you’re always looking for new ways to cook chicken breasts! I’ve got a great recipe to share with you today.
This Almond Chicken is great to fix on a busy weeknight – just add your favorite veggies or salad and some yummy bread and you’ll have dinner on the table in about 30 minutes. 🙂
- 4 – 6 boneless chicken breast halves, pounded thin
- 1 – 2 large eggs
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- small bag sliced almonds, finely minced
- 1/4 cup Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- flour for dredging
Combine egg(s), tarragon, salt, and pepper in a shallow bowl.
Combine almonds and Parmesan on a plate.
Heat olive oil and butter in a large skillet.
Lightly dust the chicken with flour, dip into egg mixture, and dredge in almond mixture to coat. Sauté in hot skillet until golden brown on both sides and cooked through. (Time will depend on how thin your chicken breasts are pounded, but around 8 minutes per side.)
Sizzling in the pan…
Golden brown and ready to eat…
Hope you enjoy!
Thanks for stopping by,