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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Melt-in-your-mouth tender is how folks describe this golden chicken with a delicate lemon sauce. The almonds add a subtle nutty flavor everyone enjoys. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2-3/4 teaspoons salt |
3/4 teaspoon pepper |
6 large boneless skinless chicken breast halves |
2 eggs, beaten |
2 tablespoons canola oil |
1/4 cup plus 2 tablespoons butter, divided |
1 tablespoon minced green onions |
1 garlic clove, minced |
1-1/2 cups chicken broth |
1/2 cup dry white wine or ginger ale |
3 tablespoons lemon juice |
1/2 cup slivered almonds, toasted |
minced fresh parsley |
1 lemon, thinly sliced |
Directions:
1. In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs.
2. Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish.
3. For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken.
4. Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately. Yield: 6 servings.
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