1 1/2cupstoasted almonds or hazelnutsfinely chopped
1tbspbutter
3tbspolive oildivided
3large onionshalved and thinly sliced
1cupchicken stock
2tspchopped fresh rosemary
Instructions
Preheat oven to 375°F. Lightly grease a baking sheet.
Place flour and chicken in a large resealable bag and shake to coat.
Beat together eggs, salt and pepper in a small bowl. In another bowl, stir together breadcrumbs and nuts. Dip chicken in egg, then in crumbs to coat well.
Heat butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides.
Transfer chicken to baking sheet and bake 20 minutes, or until juices run clear. Remove from oven and tent to keep warm.
Meanwhile, add 2 tbsp olive oil to skillet over medium heat. Add onions and cook 20 minutes, stirring occasionally. When onions begin to caramelize, add chicken stock and rosemary. Bring to a boil, lower heat, and simmer until ready to serve.