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Lemon Almond Chicken

Total Time

Prep: 20 min. Bake: 20 min.


6 servings

"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.


  • 1-1/4 cups all-purpose flour
  • 2-3/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 6 large boneless skinless chicken breast halves
  • 2 large 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


  1. 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.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.

Nutrition Facts

1 each: 477 calories, 26g fat (9g saturated fat), 175mg cholesterol, 1517mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 34g protein.

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