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Chicken Amandine With Green Beans And Lemon Butter

Good recipe from one of my lighter cookbooks. ~Kristina

Prep
Cook
Serves 4people
Ingredients
1/4
cup whole wheat flour
1/2
cup whole wheat panko bread crumbs
1/2
cup toasted sliced almonds, broken into pieces
1/2
cup liquid egg substitute (or use egg whites)
4
boneless skinless chicken breasts (approx. 4 oz each)
salt
pepper
cooking spray
1
tbsp unsalted butter
1
lb fresh green beans, trimmed
2/3
cup low-fat, low-sodium chicken broth
1/4
cup chopped fresh flat-leaf parsley (optional)
1/4
cup lemon juice
Directions
1.
Preheat oven to 400. Place a wire rack on a baking sheet lined with foil, set it aside.
2.
Put the flour in a shallow dish. Mix the panko and almonds in another shallow dish. In a shallow plate (or bowl) put the egg substitute.
3.
Season the chicken with salt and pepper to taste. Working in batches, dredge the chicken in the flour, shaking off any excess. Add the chicken to the egg substitute and coat completely. Add the chicken, a few pieces at a time, to the panko and almond mixture and coat completely.
4.
Spread the chicken out on the wire rack. Spray lightly with cooking spray. Bake the chicken until the breading is golden and crispy and the chicken is cooked through, about 10 minutes. Remove the baking sheet from the oven and tent the meat with foil to keep warm.
5.
Heat a large skillet over medium-high heat. When hot, add the butter and green beans and cook, about 1-2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer until the sauce has slightly thickened, about 2 minutes. Add the parsley and lemon juice and season with salt and pepper to taste.
6.
Serve the chicken with the bens and the lemon-butter sauce.

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