Almond Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 boneless chicken breasts (pat them dry with a paper towel)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon dried parsley
  • 1/2 cup flour
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 cup sliced almonds, crushed
  • 3 tablespoons canola oil
  • 2 tablespoons butter
  1. Sprinkle both sides of the chicken breasts with salt, pepper and dried parsley. Whisk the eggs and milk together in a bowl and set aside.
  2. Lightly coat both sides of the chicken breasts in flour, dip each in the egg mixture, and then gently coat both sides with the crushed almonds. Set them aside on a plate.
  3. Add the canola oil and butter to a large skillet set over medium to medium-high heat. Once the butter has melted and starts to look foamy, place the chicken breasts in the skillet. Let them cook for 4 minutes (don't touch!), flip each, and then continue cooking the chicken breasts for another 4 minutes.
  4. Remove the seared almond chicken breasts and let them rest for 2 minutes before serving.
Recipe by Pursuit of it All at