Seared Almond Chicken

Prep: 10 minutes | Cook: 8 Minutes | Serves: 4


4 boneless chicken breasts, rinse and pat dry

salt and pepper

1 tablespoon dried parsley

1/2 cup flour

2 eggs

2 tablespoons milk

1/2 cup sliced almonds, crushed

3 tablespoons canola oil

2 tablespoons butter


Preheat a large skillet over medium to medium-high heat. Sprinkle both sides of the chicken breasts with salt, pepper and dried parsley. Whisk the eggs and milk together in a bowl and set aside.

Lightly coat both sides of the chicken breasts in flour, dip in the egg mixture, then gently coat both sides with the almonds. 

Add the canola oil and butter to the skillet. Once the butter has melted, place the chicken in the pan. Let cook for 4 minutes, flip, and continue cooking for another 4 minutes.


Liza Hawkins | (a)Musing Foodie | July 2011