Almond Crusted Chicken with Scallion Beurre Blanc

Am I lame for getting excited about Rachael’s tip for easy clean up after breading? One less dish to wash, hooray!

Unless you read the recipe already, you will have no idea what I am talking about. Although it will probably be anticlimactic, go ahead and scroll down. Just promise to return to me up here!

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Surprisingly, the sauce was not as rich as I had anticipated. Very smooth and flavorful, but a little light for a cream sauce (did I just hear you scoff?). Meanwhile the chicken was perfectly moist, and the crust was nice and crunchy. I do love a good crusty one on my plate! In fact, I used Panko bread crumbs to pump up the crunch even more.

I served mine with leftover blue-cheese scalloped potatoes. Although this was not the best side for this dish (I am trying to eat leftovers anyway possible), I did swirl them into the sauce a bit and ended up creating something new. I think I still would’ve preferred a simple side of broccoli.

Ingredients:

2 scallions, whites and greens, very finely chopped

1/2 cup dry white wine

4 Tbsp heavy cream, divided

1 large egg

8 pieces chicken breast cutlets, 1-1/4 lbs

1/2 cup sliced almonds

1/2 cup plain Panko bread crumbs

1/4 tsp grated nutmeg

Salt and pepper

Olive oil or vegetable oil

1 stick cold butter, cut into pieces

Directions:

1. Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
2. While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine.
3. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
4. Preheat oven to 250 degrees.
5. Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
6. Whisk 2 tablespoons cream into the sauce. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
7. Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

Source: Rachael Ray