Almond Crusted Chicken with White Wine Butter Sauce
Chicken is coated in a mixture of almonds and macadamia nuts, then pan-fried until golden and crispy in this Almond Crusted Chicken recipe. It's topped with an incredible white wine butter sauce for an elevated but comforting weeknight dinner.
Servings: 4 servings
Ingredients
- 8 chicken cutlets about 1.5 lbs
- 1 cup sliced almonds
- 1/2 cup macadamia nuts roughly chopped, if using salted nuts, cut back the added salt to 1/2 tsp
- 3/4 cup plain breadcrumbs
- 1/2 tsp ground nutmeg
- 2 eggs
- 2-3 tsp hot sauce like Louisiana or Tobasco
- 4-5 tbsp olive oil
- salt and pepper
- Mashed potatoes
- optional: serve with sauted corn, spinach, green beans or your favorite vegetable
White Wine Beurre Blanc
- 3 scallions green and white parts, finely sliced
- 1/2 cup dry white wine
- 4 tablespoons heavy cream, divided
- 1 stick cold butter cut into 8 tablespoons
Instructions
- In a food processor, add the shaved almonds, macadamia nuts, bread crumbs, 3/4 tsp salt, 1/2 tsp pepper and nutmeg. Pulse until the nuts are mostly ground to a sand-like texture. Add the breading mixture in a shallow plate.
- In another shallow dish, beat the eggs until smooth. Add a few splashes of hot sauce if desired for extra flavor.
- Dredge the chicken into the egg, coating on both sides. Allow excess egg to drip off and transfer into the nut breading mixture, pressing it in to stick on both sides.
- In a large skillet over medium-low, add 3 tablespoons olive oil. Add in the breaded chicken cutlets and cook them about 3-4 minutes per side or until cooked through, flipping just once. You may need to add another tablespoon of olive oil before flipping.
- While the chicken is cooking, make the white wine butter sauce. To a saucepan over medium heat, add the white wine, scallions, and 2 tablespoons of cream. Cook to reduce the liquid to 1/4 cup, about 5 minutes.
- Lower heat of the saucepan to low, add remaining 2 tablespoons of cream. Add in the cold stick of butter, cut into 8 pieces. Whisk continuously until the butter has melted, then remove from the heat and add pepper and salt as needed.
- Serve the chicken warm alongside mashed potatoes and veggies. Spoon over the beurre blanc sauce.