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Almond Crusted Chicken Breast with Champagne Lemon Sauce over Fettucini and Julienned Zucchini


DESCRIPTION:

Recipe created by Chef Marco Pradella.

INGREDIENTS:

INGREDIENTS:

24 Boneless skinless chicken breast halves

As needed Salt and pepper

1 pound, 13 ounces Chopped natural almonds, toasted

3 cups Almond oil

Champagne Lemon Sauce:

3 cups Champagne

1 1/2 cups Chicken stock

3/4 cup Lemon juice

6 ounces Butter

As needed Salt and pepper

Fettuccine: ???

4 pounds, 8 ounces Fresh or dried fettuccine

As needed Water

As needed Salt

12 ounces Butter

4 pounds, 8 ounces Zucchini, julienned

As needed Salt and pepper

1 1/2 quarts ?Heavy cream

10 ounces Chopped natural almonds, toasted

2 Tbs. Chopped fresh parsley leaves

?


PREPARATION:

PREPARATION:

1. Heat oven to 350?F.  For each serving, to order:  Season 1 chicken breast half with salt and pepper; dredge both sides with 1/4 cup almonds, pressing firmly.  In skillet, heat 2 tablespoons oil over medium heat until hot; add chicken and cook until almonds are lightly browned, turning once.  Finish cooking in oven 10 to 15 minutes or until chicken is done.                                                       2.  To make Champagne Lemon Sauce:  Deglaze skillet with 2 tablespoons champagne, 1 tablespoon chicken stock and 1/2 tablespoon chicken stock; reduce by half.  Add 1/2 tablespoon butter to thicken; season with salt and pepper to taste.  Keep warm and set aside.                                          3. Cook 3 ounces fettuccine in boiling salted water until al dente; drain. 4. In skillet, heat 1 tablespoon butter over medium heat until hot; saut? 3 ounces zucchini; season with salt and pepper to taste.  Increase heat to high; add 1/4 cup cream and cooked fettuccine.  Cook until cream is almost absorbed; adjust salt and pepper to taste.   5. Mound fettuccine in center of serving plate; place chicken over fettucine.  Spoon Champagne Lemon Sauce over chicken; sprinkle with 2 tablespoons almonds and 1/4 teaspoon parsley.  

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