Almond Sauce Chicken Breasts

Prepare the Chicken: Gently pound the chicken breasts to an even thickness of about 1/2 inch. Season generously with salt and pepper. In a small bowl, whisk together the egg and water to create an egg wash. Place the finely chopped almonds in a shallow dish. Dip each chicken breast in the egg wash, ensuring it's fully coated, then dredge it thoroughly in the chopped almonds, pressing gently to help them adhere. (15 minutes)

Sear the Chicken: In a medium skillet, melt the butter with the olive oil over medium-high heat. Once the butter is melted and the pan is hot, carefully place the almond-crusted chicken breasts in the skillet. Brown the chicken quickly on both sides, about 2-3 minutes per side, until golden brown and the almonds are toasted. Transfer the browned chicken breasts to a 9x13 inch baking dish. (10 minutes)

Prepare the Oven: Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Sauté the Vegetables: In the same skillet, add the sliced mushrooms and onions. Sauté over medium heat until the mushrooms are tender and the onions are translucent and slightly caramelized, about 8-10 minutes. Add the crushed garlic during the last minute of cooking, stirring constantly to avoid burning. Spread the mushroom and onion mixture evenly over the chicken breasts in the baking dish. (15 minutes)

Make the Almond Cream Sauce: In the same skillet, combine the heavy cream and almond paste. Heat over low heat, stirring constantly, until the almond paste is fully dissolved and the sauce is smooth and creamy. Stir in the freshly grated nutmeg. Pour the almond cream sauce evenly over the chicken, mushrooms, and onions in the baking dish. (10 minutes)

Bake the Chicken: Bake in the preheated oven for 40 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees F (74 degrees C). The chicken should be tender and the sauce should be bubbly and slightly thickened. (40 minutes)

Rest and Serve: Remove the baking dish from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Serve hot, garnished with fresh parsley or a sprinkle of toasted almonds, if desired.