Email to Snu Me      

Chicken- Coconut and Almond Chicken

Source of Recipe

Mickeys Gourmet Cookbook


List of Ingredients

4 5-ounce chicken breasts, boneless, skinless
1/2 cup flour
2 eggs, lightly beaten
1/2 cup bread crumbs, fresh, unseasoned
1/3 cup coconut, shredded
1/4 cup blanched almonds, sliced
Salt
Pepper
Oil for frying
Pommery mustard sauce:
2 tablespoons butter or margarine
2 tablespon flour
1 1/2 cup chicken stock, fresh or canned
2 tablelspoon heavy cream
4 teaspons mustard, whole-grain
Salt
Pepper




Recipe

Sauce:
In a medium-size saucepan, melt butter. Add flour and cook 5 minutes to make a roux. Do not brown. Whisk in chicken stock and boil 10 minutes, stiring occasionally until sauce thickens. Whisk in cream and simmer an additional 5 minutes. Stain sauce and stir in mustard. Season with salt and pepper, if necessary.

Chicken:
Prepare breading mixture by combining bread crumbs, coconut and almonds in small bowl. Place beaten egg in a bowl and flour on a plate.
Preheat oven to 350 degrees F.
Rinse chicken breasts under cold running water and pat dry with paper towels. Lightly season chicken with salt and pepper. First coat chicken in flour, shaking off excess, then dip in freshly beaten egg. Coat thoroughly with bread crumb/coconut mixture and place in a hot frying pan with oil. Pan-fry chicken until golden brown on both sides. Finish cooking in oven for 8 to 10 minutes, if necessary. Drain on absorbent paper.
Serve immediately with Pommery mustard sauce.

Mickey's Gourmet Cookbook