Almond chicken breasts 'Levant'
Main course: serves 4. Total time: 30 minutes
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Chicken breasts
Relish
To clarify the butter, gently melt it in a saucepan. Skim off the surface foam and decant the clear liquid, discarding the milky residue in the bottom. Slice each chicken breast into two thin escalopes and remove tendons. Fold out any inner tenderloin so they are evenly thick, and season the breasts on both sides. Place the flaked almonds in a food processor and whizz until coarsely crumbed. Combine them with the breadcrumbs in a shallow bowl. Place half the clarified butter in a shallow dish and dip the breasts to coat both sides. Then pat them in the almond-breadcrumb mixture to form a crust and set aside for 10 minutes. Combine all the ingredients for the relish in a bowl, with a little seasoning.
Heat half the remaining butter in a heavy cast-iron frying pan over a medium heat. When the butter is hot, put the breasts in the pan, reduce the heat to medium-low and sauté for 4-5 minutes each side. The crust should be a rich golden brown.
Heat the remaining butter in a pan. Serve the breasts with some of the butter drizzled over, a spoon of relish to the side. Accompany with lemon wedges.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments