Almond Chicken

Almond Chicken with White Wine Sauce
2 lbs Chicken Tenders
1 C Almond Meal
1 C Bread Crumbs (pref unseasoned)
egg & milk
1/4 tsp Nutmeg
salt & pepper
Vegetable Oil


1/2 C White Wine
3 TBS Heavy Cream
3/4 stick of Butter

1 bunch of chopped scallions (separate whites & greens)


Combine almond meal, bread crumbs and seasoning in a ziploc bag or a deep plate. Dip tenders in egg/milk mixture then coat with crumb mixture. Cook in a deep fry pan in vegetable oil until lightly brown. Set aside. You can keep them warm in an low temp (250) oven if you wish, but be careful they don't dry out.
Melt butter in a saute' pan and add the white scallions. Cook over low heat for a few minutes. Add the white wine and cream, stirring constantly. (You can add a touch of flour or corn starch if you'd like a thicker sauce) Finally, stir in the green scallions but make sure you remove the sauce from the heat before they discolor.
Pour sauce over tenderloins or serve on the side.

*I usually have unsalted butter in my fridge, so I added some salt & pepper to my sauce.