Almond Chicken with True Lemon Cream

Almond Chicken with True Lemon Cream

Almonds make a tasty crust that’s perfectly delicious with True Lemon!


For the chicken:
4-6 pieces boneless chicken (about 1 1/2 pounds), breast, thighs, tenders, or drumsticks
1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh bread crumbs
1 1/2 cups toasted almonds, finely chopped
2 tablespoons unsalted butter
2 tablespoons vegetable oil

For the sauce:
4 packets True Lemon
2 tablespoons water
1 tablespoon grainy style or Dijon mustard
1/2 cup whipping cream


For the chicken: 

  1. Pat chicken pieces dry, then 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.
  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 5-6 minutes on each side over medium high heat, until lightly browned and chicken is just cooked through.
  8. Remove to a serving platter and keep warm at 200 F in the oven while preparing sauce.

For the sauce: 

  1. Wipe pan clean and return to heat.
  2. Add True Lemon with water and whisk together. Add mustard and cream while continuing to whisk.
  3. Bring to a boil, then reduce until slightly thickened.
  4. Serve as dipping sauce on the side.

For a shortcut version: combine True Lemon with the egg mixture for coating the chicken, and serve with a side of ketchup or ranch dressing.