Wednesday, March 3, 2010

Almond Crusted Chicken with a Dijon Mustard Wine Sauce

Well, it was a comedy of errors tonight with both the camera and my phone, so you don't get to see pictures tonight of my dinner. This is sad for you, because this dish turned out to be quite excellent. Besides having to actually go and get chicken from the grocery store, I am in day two of my unofficial "use what is in the pantry before you buy new" mission and I made this recipe up with a few things I had on hand. I hope you enjoy!!

4 chicken breasts
1 - 2 cups of finely crushed almonds (depends on how big the chicken breasts are)
3 eggs scrambled
1/4 cup flour
1 tbsp parsley
1 tsp lemon sea salt
1 tbsp finely grated gruyere cheese
1 tbsp dijon mustard
2 tbsp coarse ground mustard
2 tbsp honey
1 tbsp minced garlic
1/2 cup wine
1/2 cup chicken stock, no salt added

On your counter top get three flat dish bowls. In the first one, place your flour, second, your eggs (scrambled) and in your third, mix together your finely crushed almonds, parsley, sea salt and the gruyere cheese. Preheat a deep frying pan and add about enough canola oil to coat the bottom of the pan. While the pan is preheating, take each piece of chicken and first dip and coat in the flour, then in the eggs and then in the almond mixture making sure the chicken is thoroughly coated with the almonds. My pan was on medium for about 5 minutes before I put the first chicken breast in the pan. Repeat for each breast. Do not mess with the chickens. Let each side cook for about 5 minutes before you even attempt to flip, otherwise you will lose all of your coating. You will be able to tell just by sneaking a peak if the bottom is ready to flip, or if the coating has set. My chickens were very thick so it took a good 20 minutes worth of frying and every so often flipping them to make sure each side was cooking evenly before they were done. The temperature of the chicken should be between 170 - 180 degrees if you are using a meat thermometer to check. Other wise, just take your thickest breast and slice into the meatiest part to see if it is white on the inside.

While the chicken breasts are cooking, in a small bowl, combine both mustards, the honey and the garlic and mix thoroughly. Once your chicken breasts are done, remove from the pan. At this point you should have a lot of droppings and bits of the coating that have fallen off in the pan. Take your wine and pour into the pan to deglaze the pan by scraping up all the little bits and pieces up off the bottom of the pan. Add the mustard and honey mixture and stir into the wine. Add the chicken stock. Just let this simmer for about 1 -2 minutes and add the chicken back into the gravy. Serve with rice.

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