This one was so fast and delicious, even the leftovers were just as good. I will definitely have this one often. The magazine suggested sauteed asparagus as the side, though I prefer asparagus to be roasted instead. I made sauteed mushrooms because that's what I had in the fridge.
Cuisine at Home
Total time: 25 minutes
Makes 8 cutlets (2 per serving)
Ingredients
1/4 slivered almonds
2 boneless, skinless chicken breast (5 - 6 oz, each)
Salt and pepper
1/2 c all-purpose flour
2 eggs, beaten
1/2 c dry white wine
2 T fresh lemon juice
1/2 stick unsalted butter (4 T)
2 T chopped fresh parsley
Directions
1) Toast almonds in a large saute pan over medium heat for 5 minutes, or until starting to turn golden brown. Transfer almonds to a plate; wipe the pan clean with a paper towel.
2) Slice chicken crosswise into 8 pieces. pound out each piece in a resealable plastic bag to about 1/4" thick using a meat mallet. Season with salt and pepper. Place flour and egg into 2 separate shallow dishes; heat vegetable oil in the cleaned saute pan over medium-high.
3) Dredge cutlets in flour, then dip into egg, allowing excess to drip off. Place cutlets into the preheated oil and saute until golden on both sides, about 4 minutes total. Remove from pan and set aside.
4) Add wine to the pan and reduce by half. Squeeze in lemon juice, simmer 2 minutes, then swirl in butter. Return chicken and almonds to pan to heat through and coat with sauce.
5) Garnish with parsley
Nutrition: 2 medallions: 392 calories, 25 g total fat, 14 g carbs, 84 mg sodium, 1g fiber, 23 g protein
