Crispy Almond-Encrusted Chicken Breasts with Citrus Wine Sauce
Elevate your dinner with this irresistible recipe featuring succulent chicken breasts coated in a crunchy almond crust. Perfectly seasoned and baked to perfection, each piece is complemented by a vibrant citrus wine sauce that enhances the dish's flavors. This recipe is easy to follow and is sure to impress family and friends alike, making it a must-try for any occasion!
4
Servings
175
Calories
9
Ingredients
Ingredients
boneless skinless chicken breast halves
1 1/2 lbs (Pounded to 1/2-inch thickness)
slivered almonds
2 ounces (Finely ground in a blender or food processor)
dry breadcrumbs
1/3 cup (Unseasoned preferred)
salt
1/2 teaspoon (Sea salt recommended)
egg white
1 (Whipped)
water
1/4 cup (For egg wash)
vegetable oil
2 tablespoons (For cooking)
lemon juice
2 tablespoons (Freshly squeezed for best flavor)
dry white wine
1/3 cup (For sauce)
Instructions
1
Begin by pounding the chicken breasts to an even thickness of 1/2 inch to ensure they cook evenly.
2
In a blender or food processor, finely grind the slivered almonds until they resemble coarse flour.
3
In a shallow dish, combine the ground almonds, dry breadcrumbs, and salt. Mix well to ensure an even distribution of flavors.
4
In another bowl, whip the egg white until slightly frothy, then stir in the water to create an egg wash.
5
Dip each pounded chicken breast into the egg wash, coating thoroughly before transferring it to the almond mixture. Press down gently to ensure an even coating and shake off any excess.
6
Heat the vegetable oil in a skillet over medium-high heat. Once hot, carefully add the coated chicken breasts and cook for 10 to 15 minutes, turning once halfway through, until the chicken is golden brown and no longer pink inside.
7
Once cooked, remove the chicken from the skillet and keep warm on a plate covered with aluminum foil.
8
In the same skillet, lower the heat and add the lemon juice and dry white wine. Stir continuously, scraping the bottom to loosen any browned bits to create a flavorful sauce.
9
Spoon a tablespoon of the citrus wine sauce over each chicken breast before serving, garnishing with fresh herbs if desired.
Nutrition Information
7.5g
Fat
15g
Carbs
16.25g
Protein
0.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Crispy Almond-Encrusted Chicken Breasts with Citrus Wine Sauce.
How many servings does this recipe provide?
This recipe yields 4 servings.
How should I prepare the chicken breasts before coating?
You should pound the chicken breasts to an even thickness of 1/2 inch to ensure they cook evenly.
What are the ingredients for the crunchy almond crust?
The crust is made from finely ground slivered almonds, dry breadcrumbs, and salt.
How do I grind the slivered almonds?
Use a blender or food processor to grind the almonds until they resemble coarse flour.
What is the purpose of the egg wash?
The egg wash, made of egg white and water, acts as a binder to help the almond mixture adhere to the chicken.
How should the egg white be prepared for the wash?
Whip the egg white until it is slightly frothy before stirring in the water.
How do I ensure the almond coating stays on the chicken?
After dipping the chicken in the egg wash, transfer it to the almond mixture and press down gently to ensure an even coating.
What type of oil is recommended for cooking the chicken?
The recipe calls for 2 tablespoons of vegetable oil.
How long does it take to cook the chicken breasts?
The chicken should cook for 10 to 15 minutes, turning once halfway through.
How can I tell if the chicken is fully cooked?
The chicken is done when it is golden brown on the outside and no longer pink on the inside.
What should I do with the chicken once it is cooked?
Remove it from the skillet and keep it warm on a plate covered with aluminum foil.
What ingredients are needed for the citrus wine sauce?
The sauce is made using lemon juice and dry white wine.
How is the citrus wine sauce prepared in the skillet?
Lower the heat, add lemon juice and white wine, and stir continuously while scraping the bottom to loosen browned bits.
How much sauce should be spooned over each chicken breast?
Spoon approximately one tablespoon of the sauce over each breast before serving.
Are there any suggested garnishes for this dish?
You can garnish the chicken with fresh herbs if desired.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
How much protein is in one serving of this chicken?
There are 16.25 grams of protein per serving.
What is the fat content of this recipe?
The dish contains 7.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 15 grams of carbohydrates per serving.
What type of breadcrumbs are preferred for this recipe?
Unseasoned dry breadcrumbs are preferred for the coating.
Is there a specific type of salt recommended?
Sea salt is recommended for the best flavor distribution.
Can I use bottled lemon juice?
While you can, freshly squeezed lemon juice is recommended for the best flavor.
Is this recipe suitable for a quick weeknight meal?
Yes, it is categorized as an easy recipe and a weeknight meal with a short cooking time.
What category of food does this recipe fall under?
This recipe is categorized under Chicken Breast.
How much fiber does this dish contain?
Each serving provides about 0.75 grams of fiber.
What is the total amount of chicken needed?
You will need 1 1/2 lbs of boneless skinless chicken breast halves.
What kind of wine should be used for the sauce?
A dry white wine is specified for creating the citrus sauce.
Do I need to grease the pan?
Yes, use 2 tablespoons of vegetable oil in a skillet over medium-high heat.
Is the chicken baked or pan-fried?
The instructions describe cooking the chicken in a skillet, though it is described as having a baked-like crispy almond crust.