FANDOM


(remove credits text)
Line 18: Line 18:
   
 
==Directions==
 
==Directions==
1. Slightly flatten chicken breasts between two sheets of
+
#Slightly flatten chicken breasts between two sheets of wax paper; set aside.
wax paper; set aside. In a blender combine eggs, flour, milk,
+
#In a blender combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
+
#Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
Place chicken in large, shallow baking dish. Pour batter over
+
#Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in large pan. Remove chicken from batter, draining well.
chicken and coat well. Cover and refrigerate 30 minutes or
+
#Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
overnight.
+
#In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
+
#Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large
2. Combine bread crumbs, almonds, tarragon and 1 teaspoon
+
baking pan and place in a warm oven.
salt in large pan. Remove chicken from batter, draining well.
+
#Wipe out skillet with paper towels.
Coat chicken evenly in bread mixture. Set aside on wax paper
+
#Add more oil and margarine. Repeat until all chicken has been lightly browned.
in a single layer.
+
#Then add chicken broth and lemon juice to skillet and heat to a simmer.
+
#Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
3. In a large skillet heat 2 tablespoons margarine and 1
+
#Leave sauce in skillet and cover. Remove from heat and set aside.
tablespoon oil until foamy. Add 4 pieces chicken and saute 5
+
#At serving time, heat sauce to boiling and season to taste. Stir in parsley.
minutes on each side. Place chicken on paper towel in a large
+
#To serve, arrange chicken on serving platter.
baking pan and place in a warm oven. Wipe out skillet with
+
#Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.
paper towels. Add more oil and margarine. Repeat until all
 
chicken has been lightly browned. Then add chicken broth and
 
lemon juice to skillet and heat to a simmer. Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
 
 
5. Leave sauce in skillet and cover. Remove from heat and
 
set aside. At serving time, heat sauce to boiling and season
 
to taste. Stir in parsley.
 
 
6. To serve, arrange chicken on serving platter. Spoon hot
 
sauce over chicken. Garnish with lemon wedges and parsley.
 
 
 
 
[[Category:Recipes]]
 
 
[[Category:Chicken Recipes]]
 
[[Category:Chicken Recipes]]
[[Category:Main Dish Recipes]]
+
[[Category:Almond Recipes]]
  +
[[Category:Main Dish Meat Recipes]]

Revision as of 22:07, January 20, 2010

Ingredients

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 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.

  1. Wipe out skillet with paper towels.
  2. Add more oil and margarine. Repeat until all chicken has been lightly browned.
  3. Then add chicken broth and lemon juice to skillet and heat to a simmer.
  4. Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
  5. Leave sauce in skillet and cover. Remove from heat and set aside.
  6. At serving time, heat sauce to boiling and season to taste. Stir in parsley.
  7. To serve, arrange chicken on serving platter.
  8. Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.
Community content is available under CC-BY-SA unless otherwise noted.