Almond Crusted Chicken with Brandy Cream Sauce

This local restaurant favorite has been simplified to make it easy to prepare at home. 

Prep time: 30 minutes

Cook time: 30 minutes

Brandy Cream Sauce:

3 tablespoons butter

1 small shallot, minced

1 tablespoon flour

1/2 cup chicken stock

1/2 cup heavy cream

3 tablespoons brandy

1 to 2 tablespoons white wine

1 to 2 teaspoons stone ground mustard

Sea salt and freshly ground pepper to taste

Chopped fresh parsley or thyme(optional)

Almond Crusted Chicken

4 medium boneless, skinless chicken breasts

1/4 cup dried cherries

1/4 cup chopped dried Mediterranean apricots

1 cup sliced almonds, finely chopped

1/4 cup panko breadcrumbs

2 tablespoons fresh thyme leaves

1 teaspoon garlic salt

Freshly ground pepper to taste

Flour

1 egg, well beaten

2 tablespoons butter

To prepare sauce, melt butter in a medium skillet over medium heat. Add shallot and cook for 5 minutes. Stir in flour and cook for 1 minute more. Slowly stir in stock, cream, brandy, wine and mustard. Cook over low heat for 5 minutes, stirring frequently. To prepare chicken, preheat oven to 375°F. Cut a “pocket” in each chicken breast and place a tablespoon of fruit into each and press firmly to seal. Mix almonds, breadcrumbs, thyme, salt and pepper in a shallow bowl. Dip each chicken breast in flour, then egg, then almond mixture, pressing well into the surface. Melt butter in a large skillet over medium-high heat. Cook chicken for a few minutes on each side or until golden brown. Transfer to a baking sheet and bake for 15 minutes more or until cooked through. Serve with cream sauce. Makes 4 servings.