Jul 31, 2009

Almond Crusted Chicken with Scallion Beurre Blanc

This is a recent find (Rachel Ray) that I was super nervous about because of the hoity toity name. It was actually super easy and the guys liked it despite the name.


8 thin pieces chicken breast cutlets
1 large egg
2 tbsp heavy cream
1/2 cup sliced almonds (or walnuts)
1/2 cup plain bread crumbs
1/4 teaspoon nutmeg
Salt and pepper

Beat egg with 2 tbsp cream. Combine nuts, bread crumbs, nutmeg, salt, and pepper in the food process and process until finely ground. Dip chicken pieces in egg mixture then coat with bread crumb mixture. Heat skillet with 2 tbsp EVOO to medium heat and add chicken to skillet. Cook 3 minutes on each side and transfer to oven to keep warm. You will probably need 2 batches

2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine
¼ cup heavy cream
1 stick cold butter, cut into pieces

Combine the whites of the scallions, white wine and cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes. Lower the heat on the sauce and whisk the butter into pot a few pieces at a time until it has incorporated. Remove from heat and season with salt and pepper, to your taste.

1 comment:

Camille Platt said...

oohhh. i like that i have most of the ingredients and could leave out the scallions if i didn't feel like buying them.