This is an old T&T from my recipe box which I have posted at TSR in the past. It is a great dish for company, (but my family loves it too) with a rice pilaf and fresh asparagus!
4 - 6 boneless breasts, skinned and trimmed
1/2 cup flour mixed with salt and pepper to taste
2 tablespoons oil
2 tablespoons water
1 cup Progresso Italian bread crumbs
1/4 cup blanched sliced almonds
1 cup chicken broth
1 tablespoon butter
1 tablespoon flour
Milk or half-and-half
Butter and oil for frying
1/4 - 1/2 pound sliced fresh mushrooms (optional)
Make egg wash by mixing together egg, oil and water. In blender on high speed, blend bread crumbs and almonds for 10 seconds. To bread chicken, dip in flour mixture, then egg wash, then bread crumb mixture. Refrigerate at least 1 hour. Heat butter and oil for frying over medium heat in saute pan. Add chicken and saute.e until well done, about 10 minutes. (If using mushrooms, saute them along with chicken.)
Meanwhile, make sauce: In pan, melt butter, add flour to make a roux. Add chicken broth, boil and stir constantly until thickened. Thin to desired sauce consistency with a little of the milk or 1/2 and 1/2. Keep sauce warm until ready to serve.
Spoon some sauce on serving platter (or individual plates), place chicken on sauce and add more sauce on top. Garnish with toasted sliced blanched almonds. Serve with rice pilaf and a fresh green vegetable.