Almond Chicken with Lemon Cream

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Timmons Estate in Sachse, Texas in 1997.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 pieces boneless chicken breasts
 * ½ cup all purpose flour
 * 2 eggs
 * ½ teaspoon salt
 * ¼ teaspoon pepper
 * 2 cups fresh bread crumbs
 * 1½ cups toasted almonds finely chopped
 * 2 tablespoons unsalted butter
 * 2 tablespoons vegetable oil

Sauce

 * 2 tablespoons lemon juice
 * 1 tablespoon grainy style or Dijon mustard
 * ½ cup whipping cream

Directions

 * 1) Pat chicken pieces dry then dredge with flour and shake off any excess.
 * 2) Combine eggs with salt and pepper.
 * 3) In another dish combine bread crumbs and almonds.
 * 4) Dip chicken into egg mixture then pat crumb mixture onto chicken breasts.
 * 5) Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook.
 * 6) Heat butter and oil in a large skillet then add chicken breasts.
 * 7) Cook gently for 6 minutes on each side until lightly browned and chicken is cooked through.
 * 8) Remove to a serving platter and keep warm at 200 °F while preparing sauce.
 * 9) To make sauce wipe pan clean and return to heat.
 * 10) Add lemon juice, mustard and cream then bring to a boil then reduce until slightly thickened.
 * 11) Drizzle over chicken breasts.