Chicken Almondine

Description
This divine poultry dish is packed with flour, herbs, and real breadcrumbs and made with milk, lemon peel, and almonds as it then delivers a rich aroma that it relishes with the chicken.

Ingredients

 * 8 whole chicken breasts, split in half, skinned and boned
 * 3 large eggs
 * 1 cup flour
 * 1 cup milk, regular or low-fat/skimmed only
 * 1 tsp. grated lemon peel
 * 2 tsp. salt
 * ¼ tsp. pepper, black only
 * 3 cups dried breadcrumbs
 * 2 cups slivered almonds
 * ½ tsp tarragon, crushed
 * ¾ cup margarine
 * 4 tbsp. salad oil
 * 2 cups chicken broth
 * ¼ cup lemon juice
 * 3 tbsp. minced parsley
 * lemon wedges and parsley for garnish

Directions

 * 1) Slightly flatten chicken breasts between two sheets of wax paper; set aside.
 * 2) In a blender, combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
 * 3) Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
 * 4) Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in a large pan. Remove chicken from batter, draining well.
 * 5) Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 * 6) In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
 * 7) Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large baking pan and place in a warm oven. Wipe out skillet with paper towels.
 * 8) Add more oil and margarine. Repeat until all chicken has been lightly browned.
 * 9) Then add chicken broth and lemon juice to skillet and heat to a simmer.
 * 10) Mix up 4 tablespoons margarine. Leave sauce in a skillet and cover. Remove from heat and set aside.
 * 11) At serving time, heat sauce to boiling and season to taste. Mix up parsley.
 * 12) To serve, arrange chicken on a serving platter.
 * 13) Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.