Almond Chicken with True Lemon Cream

Ingredients

• 4-6 pieces boneless chicken (about 1 1/2 pounds), breast, thighs, tenders, or drumsticks

• 1/2 c

  All-purpose flour

• 2

  Eggs

• 1/2 tsp

  Salt

• 1/4 tsp

  Pepper

• 2 c

  Fresh bread crumbs

• 1.5 c

  Toasted almonds, finely chopped

• 2 tbsp

  Unsalted butter

• 2 tbsp

  Vegetable oil

• 4

  Packets of True Lemon

• 2 tsp

  Water

• 1 tbsp

  Grainy style or Dijon Mustard

• 1/2 c

  Whipping cream

Directions

1. Pat chicken pieces dry, then cover chicken with flour and shake off the excess.
2. Combine eggs with salt and pepper.
3. In another dish, combine bread crumbs and almonds.
4. Dip the chicken into egg mixture, then pat crumb mixture onto the chicken.
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 5-6 minutes on each side over medium high heat, until lightly browned and chicken is cooked through.
8. Remove to a serving platter and keep warm at 200F in the oven while preparing sauce.
9. Wipe pan clean and return to heat.
10. Add True Lemon with water and whisk together. Add mustard and cream while continuing to whisk.
11. Bring to a boil, then reduce until slightly thickened.
12. Serve as dipping sauce on side.