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Lemon Almond Chicken

 Lemon Almond Chicken
"Melt-in-your-mouth tender" is how folks describe this golden chicken with a delicate lemon sauce. The almonds add a subtle nutty flavor everyone enjoys.
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2-3/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 6 large boneless skinless chicken breast halves
  • 2 eggs, beaten
  • 2 tablespoons canola oil
  • 1/4 cup plus 2 tablespoons butter, divided
  • 1 tablespoon minced green onions
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1/2 cup dry white wine or ginger ale
  • 3 tablespoons lemon juice
  • 1/2 cup slivered almonds, toasted
  • Minced fresh parsley
  • 1 lemon, thinly sliced


  • In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup
  • for sauce. Dredge chicken in remaining flour mixture, then dip in
  • eggs.
  • Heat oil and 2 tablespoons butter in a large skillet over medium-high
  • heat. Add chicken; cook until golden brown on both sides. Drain on
  • paper towels. Place in a greased 13-in. x 9-in. baking dish.

2 of 2

Lemon Almond Chicken (continued)

Directions (continued)

  • For sauce, melt remaining butter in a small saucepan. Add onions and
  • garlic; cook for 1 minute. Stir in reserved flour mixture; cook and
  • stir for 1 minute. Gradually add the broth, ginger ale and lemon
  • juice; cook for 2 minutes or until slightly thickened and bubbly.
  • Pour over chicken.
  • Bake, uncovered, at 375° for 20-30 minutes. Top with almonds,
  • parsley and lemon. Serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 477 calories, 26 g fat (9 g saturated fat), 175 mg cholesterol, 1,517 mg sodium, 24 g carbohydrate, 2 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.