Lemon Sauce Chicken
|Boneless skinless chicken breasts||8|
|Milk||25 Milliliter (2 Tablespoon)|
|Ground almonds||1 Cup (16 tbs), toasted (250 Milliliter)|
|Dry bread crumbs||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Pepper white||1⁄2 Teaspoon (2 Milliliter)|
|Vegetable oil||50 Milliliter (3 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon)|
|All purpose flour||4 Teaspoon (20 Milliliter)|
|Chicken stock||1 Cup (16 tbs) (250 Milliliter)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Grated lemon rind||1 Teaspoon (5 Milliliter)|
Pat chicken dry.
Beat egg with milk.
Mix almonds with bread crumbs and pepper.
Lightly dust chicken with flour; dip into egg mixture, letting excess drip off.
Dip into almond mixture to coat completely.
Place on rack and cover with tea towel; refrigerate for at least 1 or up to 6 hours.
On 15 X 10 inch (40 X 25 cm) jelly roll pan, heat oil and butter in 375Â°F (190Â°C) oven for 5 minutes.
Place chicken breasts in single layer on pan; bake for 20 to 25 minutes or until no longer pink inside, turning halfway through.
Remove to serving platter.
Lemon Sauce: In saucepan, melt butter over medium high heat; whisk in flour, stirring for 30 seconds.
Gradually whisk in stock; cook, stirring constantly, for 4 to 5 minutes or until boiling and thickened slightly.
Reduce heat to low.
Whisk egg yolks with lemon juice; whisk into sauce and cook, stirring constantly, for 2 to 3 minutes or until sauce lightly coats wooden spoon (do not boil) .
Stir in lemon rind; season with salt and pepper to taste.
Pour over chicken.