This is the perfect dish for spring – a crunchy almond-crusted chicken breast served with tender-crisp sugar snap peas and carrots! It makes a beautiful plate, and best of all…it’s easy to prepare! Dinner can be on the table in less than 20 minutes. This will allow you to stay outside in the beautiful March weather for just a little bit longer ~ enjoy!
Almond-Crusted Chicken with Sugar Snaps and Carrots Serves 4
4 Boneless, skinless chicken breasts (about 1½ lbs.)
Salt and pepper
Almond flour for dredging
1 Large Egg, beaten with 2 Tbsp water (or 2 egg whites, beaten with 2 Tbsp water)
1¼ Cups Finely chopped almonds
2 Tbsp Grapeseed oil
2 Tbsp Minced shallots
2 Medium Carrots, peeled, and thinly sliced on the diagonal
½ Cup Chicken stock
12 oz Sugar snap peas, trimmed, strings removed, cut into thin diagonal slices
4 Green onions, thinly sliced on the diagonal
1 Tbsp Minced fresh parsley
4 Whole Sugar snap peas for garnish
Minced fresh chives for garnish
Using a pounder, flatten each chicken breast half between 2 sheets of plastic wrap. Season with salt and pepper, then dredge chicken breasts in flour, shaking off excess. Dip into the egg mixture; then coat lightly with nuts.
Heat the oil in a medium-size nonstick skillet over medium heat. Add 2 pieces of chicken and sauté for 4 to 6 minutes, or until golden, turning once. Transfer with tongs to an ovenproof plate and keep warm in a 200 oven. Sauté remaining chicken.
If necessary, add additional oil to the skillet and heat over medium high heat. Add shallots and carrots and cook for 1 minute. Add the stock. Bring to a boil over medium-high heat and boil until liquid is reduced by half. Reduce heat to low. Gently stir in peas, green onions, and parsley. Heat through for 1 minute. Pour over cooked chicken. Garnish with whole sugar snap peas and minced chives, if desired.