Almond Crusted Chicken with Lemon Cream Sauce

Preheat oven to 425 degrees F.

For the chicken, I like to have an assembly line. So, first things first. Start by flattening your chicken to your desired thickness. I would say about 1 1/2 inch thick. Whisk together eggs and milk and set aside. Put the slivered almonds in a Ziploc bag and crunch them up so they are super fine (like bread crumbs). Pour them out onto a plate. Combine the flour, cayenne pepper and Lawry’s Seasoning and place on a third plate.

Now it’s time to put that assembly line to use! Start by dipping the chicken into the egg mixture, dredge it through the flour mixture, back into the egg mixture and then lastly through the almonds. Place on a buttered baking sheet and repeat the same process with all of the chicken. Once all the chicken is ready, put it in the oven for about 10-15 minutes depending on your oven.

Bring about 6 cups water to a boil. Place pasta in the water with a dash of salt and a couple swirls of olive oil. Cook according to package instructions.

Next, dice the zucchini and summer squash and slice the bell peppers into strips. Saute them over medium heat with a little butter for about 5 minutes. Season with salt and pepper, stirring occasionally. Remove from the heat and set aside.

For the sauce, melt the butter in a sauce pan. Once all of the butter is melted, add the cream and whisk together. Next, add the lemon juice. Season with salt and additional cayenne pepper to taste. If the sauce seems a little thin, add some cornstarch (make sure to first mix it into a little bit of water) or flour.

Drain the finished pasta and remove the chicken from the oven. Place a mound of pasta onto a plate, top with some of the sauteed veggies and a chicken breast. Now it’s time to pour the delicious sauce over the whole plate.

Enjoy!