Chicken With Mustard Cream Sauce Tarifi

Malzemeler

• 4 (6 Ounce) Chicken Breasts, Skinned, Trimmed, & Cut Into Two Thin Cutlets Lengthwise, 1/2 Cup Almonds, 1 Cup, or Panko Breadcrumbs, Zest From 1 Lemon, 1/2 Teaspoon Dried Oregano, Salt & Pepper, 1/2 Cup All-purpose Flour Lightly Seasoned With Salt & Pepper, 2 Large Eggs, Olive OIl Spray. For The Sauce: 1/2 Cup Finely Diced Shallots, 2 Garlic Cloves, Peeled & Minced, 1 Tablespoon Butter, 1/2 Cup Chicken Broth, 3 Tablespoons Dijon Mustard, 1/2 to 3/4 Cup Heavy Cream, Salt & Pepper

Hazırlanışı

1. Place the almonds in a food processor and pulse. Mix together the almonds, breadcrumbs, oregano, lemon zest, and salt and pepper in a shallow bowl. Beat the eggs in another shallow bowl with two teaspoons of cream. Place the seasoned flour mixture into a plastic bag, and then coat the chicken pieces first by dredging them in the seasoned flour, then coating them with the egg wash, and finally coating with the crumb nut mixture, pressing the crumbs to help them adhere. Coat each of the chicken pieces in the same fashion, placing them on a tray and then in the refrigerator for at least an hour. Preheat oven to 375 degrees F. and generously spray a large baking sheet with olive oil spray. Lay the chicken pieces side by side on the tray, and then generously spray the tops of each with more spray. Bake the chicken for 10 minutes then carefully turn, and cook another 8 to 10 minutes or until cooked through and golden brown. While the chicken is baking make the sauce by first heating the butter in a small saucepan and then cooking the shallots until they are translucent, about 5 minutes. Add the garlic and cook until fragrant, and then add the chicken broth. Cook until the broth has reduced by half, then add the mustard and cream. Season with salt and pepper and cook over medium low heat until thickened. Taste, and adjust seasonings, cream, or mustard as needed, then keep warm over very low heat. Arrange the baked chicken pieces on a tray, and spoon the sauce over top before serving.

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