Almond Crusted Chicken Cutlets with Scallion Beurre Blanc
Show: 30 Minute Meals
Episode: Going Nuts
Rate This RecipeRead users' reviews (113)
- Recipe categories: Wine, Dairy, Nuts, Poultry, Chicken,
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Total Reviews: 113
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By sue_5833682
San Juan Capist...
on August 26, 2006
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I wrote about the recipe a few days ago asking about the amt of cream used, 2 Tbsp or 4 Tbsp? Went ahead and made it last night using 4 Tbsp and the sauce turned out great! My mother-in-law had used all the cream that I thought I had so I used buttermilk and it was still very tasty!
By cindi.king_5686561
Dublin, OH
on August 26, 2006
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So easy and elegant at the same time!!
By absolutromantic...
Albany, NY
on August 24, 2006
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The sauce didn't thicken for me, so I added a bit of cornstarch to help it out. It made it SUPER thick, and it was absolutely delicious! Very very easy, and I will definitely make this again.