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Almond Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe

Almond Crusted Chicken Cutlets with Scallion Beurre Blanc

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (113)

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Average Rating:

Total Reviews: 113

Showing 51-60 of 113

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  • on October 08, 2007

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    My family loved this recipe. My 6&7 year old boys said it was the best chicken ever and asked for more. I didn't put the sauce on theirs though.

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  • on October 03, 2007

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    Made this for guests. One said, "what's in this that makes it so good?" I said, "think about it... we're talking almonds/butter/wine/cream..." they think I am Julia Child reincarnated. Truth is, I just followed Rachel's recipe.
    I can tell you this: I have been making a variation on this sauce for years for meat dishes. (Red wine/shallots/pan juices/butter for thickening. The secret to making the sauce thick is to turn the heat to lowest possible setting. In fact, with the last few pats of butter, take it off the heat altogether and whisk vigourously. btw, served with Emeril's baked cauliflower and garlic... salad and bread. Wonderful!

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  • on July 31, 2007

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    I thought the chicken was excellent! The flavor was outstanding and the sauce was divine.

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  • on July 11, 2007

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    The sauce really made this dish!!!

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  • on July 09, 2007

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    I loved the chicken but the sauce was not nearly as thick as it looked on TV. It was good but very runny.

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  • on July 02, 2007

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    This was really good. Husband loved it too :

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  • on June 28, 2007

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    This is a great meal, I even got my kids to eat it. COOL

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  • on June 25, 2007

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    Nice flavour, better breading than original

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  • on June 23, 2007

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    At the end of this meal, where my husband and I decide whether or not recipes go in the keeper file, my husband said, "Honey, I appreciate how hard you worked on this dinner, but it wasn't a very good recipe." He was right. The sauce was too...winey. I can't think of another word, but just too strong, and I love dry wines! The coating didn't stick to the chicken at all. We gave it a shot--it just didn't suit us. But we are having Rachael's black bean stoup tomorrow night--it's a tried and true recipe in our house! :-

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  • on June 21, 2007

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    Rachael has done it again! Another fantastic recipe! I listened to the other "recipe raters" and made a bit of rue on the side to thicken my sauce. It was outstanding! This will be a regular in my kitchen. Thanks Rachael

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