Almond Chicken with Lemon Cream

==Description==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Timmons Estate in Sachse, Texas in 1997. 
* Contributed by Catsrecipes Y-Group
==Ingredients==
* 6 pieces boneless chicken breasts
* ½ cup all purpose flour
* 2 eggs
* ½ teaspoon salt
* ¼ teaspoon pepper
* 2 cups fresh bread crumbs
* 1½ cups toasted almonds finely chopped
* 2 tablespoons unsalted butter
* 2 tablespoons vegetable oil
=== Sauce ===
* 2 tablespoons lemon juice
* 1 tablespoon grainy style or Dijon mustard
* ½ cup whipping cream
==Directions==
# Pat chicken pieces dry then dredge with flour and shake off any excess.
# Combine eggs with salt and pepper.
# In another dish combine bread crumbs and almonds.
# Dip chicken into egg mixture then pat crumb mixture onto chicken breasts.
# Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook.
# Heat butter and oil in a large skillet then add chicken breasts.
# Cook gently for 6 minutes on each side until lightly browned and chicken is cooked through.
# Remove to a serving platter and keep warm at 200 °F while preparing sauce.
# To make sauce wipe pan clean and return to heat.
# Add lemon juice, mustard and cream then bring to a boil then reduce until slightly thickened.
# Drizzle over chicken breasts.
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Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Almond Recipes
Category:Egg Recipes
Category:Lemon juice Recipes
Category:Heavy cream Recipes