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

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Serves: 24
Description: 

Recipe created by Chef Marco Pradella.

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: 

1. Heat oven to 350ºF.  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; sauté 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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Almond Crusted Chicken Breast with Champagne Lemon Sauce over Fettucini and Julienned Zucchini
  • 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
  •  

1. Heat oven to 350ºF.  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; sauté 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.