ALMOND CHICKEN WITH True Lemon® CREAM


4-6 pieces boneless chicken breast (about 1½ pounds)
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
4 packets True Lemon®
2 tablespoons water
1 tablespoon grainy style or Dijon mustard
½ cup whipping cream

1. Pat chicken pieces dry. Pound chicken thin. Cover chicken 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. Add chicken breasts.
7. Cook gently 5-6 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.

1. Wipe pan clean and return to heat.
2. Add True Lemon® with water. Mix together, then add mustard and cream.
3. Bring to a boil.  
4. Reduce until slightly thickened.
5. Drizzle over chicken breasts.