Pan-fried Chicken Almondine Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are thick, slice each horizontally to make two thinner cutlets or pound between plastic wrap to about 1/2-inch thickness for even cooking.

Season and set up dredging stations

Mix the flour, 1 tsp kosher salt, 1 tsp black pepper, and paprika in a shallow dish. In a second shallow bowl, whisk eggs with 2 tablespoons milk. If using breadcrumbs, place them in a third dish. Season chicken lightly with remaining 1/2 tsp kosher salt on both sides.

Dredge chicken

Working one piece at a time, coat each cutlet in flour (shake off excess), dip into the egg mixture, then press into breadcrumbs if using. If not using breadcrumbs, proceed after egg wash directly to the pan; eggs still help sauce adhesion.

Heat pan

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When butter foams and just begins to brown slightly, the pan is ready.

Pan-fry

Add chicken cutlets in a single layer without crowding (work in batches if necessary). Cook 3–4 minutes per side for thin cutlets (until golden brown) or 5–6 minutes per side for thicker pieces, until an instant-read thermometer reads 165°F (74°C). Transfer cooked cutlets to a warm plate and tent with foil while you make the sauce.

Toast almonds

In the same skillet set to medium heat (wipe excess oil if it burned), add 2 tablespoons butter. Once melted, add the sliced almonds and toast, stirring constantly, until golden and fragrant, about 1–2 minutes. Remove almonds to a small bowl and set aside.

Sauté shallot

Lower heat to medium-low and add remaining 4 tablespoons butter to the skillet. Add minced shallot and sauté until translucent and soft, about 1–2 minutes, taking care not to brown them.

Deglaze pan

Increase heat to medium and pour in 1/4 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let the liquid reduce by about half, 1–2 minutes.

Finish sauce

Stir in the fresh lemon juice, toasted almonds, chopped parsley, capers (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm over very low heat; do not boil (butter will separate if overheated).

Return chicken to pan

Place the cooked chicken cutlets back into the skillet briefly to coat and warm in the almondine sauce, about 1 minute per side. Spoon sauce and almonds over each breast.

Serve

Transfer chicken to a serving platter, spoon remaining almondine sauce over the top, and garnish with additional chopped parsley and lemon wedges. Serve immediately.