Entree: Australia – Central Culinary Region – Macadamia-Crusted Chicken (Chicken breasts coated in crushed macadamias for a crunchy, buttery crust served with a bright lemon cream pan sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Additional 15 min

Total 45 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (140 g) shelled macadamia nuts, finely chopped or crushed
- 1/2 cup (50 g) panko breadcrumbs
- 1/2 cup (60 g) all-purpose flour
- 2 large (about 100 g) eggs, beaten
- 1 tsp (5 g) fine sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) fresh lemon juice (about 1 small lemon)
- 1 tbsp (6 g) chopped fresh parsley for garnish

Instructions

1. Pat chicken breasts dry and, if thick, butterfly or gently pound to an even thickness about 1/2 inch (1.3 cm). Season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
2. In three shallow dishes place flour, beaten eggs, and a mixture of chopped macadamias and panko breadcrumbs combined with remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Dredge each breast in flour, shake off excess, dip in egg, then press into the macadamia-panko mixture to coat evenly. Let rest refrigerated 10–15 minutes to help coating adhere.
3. Preheat oven to 400°F (200°C). Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large ovenproof skillet over medium-high heat until shimmering. Add chicken and sear 2–3 minutes per side until golden (do not fully cook). Transfer skillet to oven and bake 8–10 minutes until internal temperature reaches 165°F (74°C).
4. Transfer cooked chicken to a warm plate and tent with foil. Place skillet back on medium heat, add remaining 1 tbsp (15 ml) olive oil if needed, and deglaze with chicken stock, scraping browned bits. Stir in heavy cream and lemon juice, simmer 2–3 minutes until slightly thickened, then whisk in remaining 1 tbsp (15 g) butter.
5. Taste sauce and adjust seasoning. Spoon sauce over chicken, garnish with chopped parsley, and serve immediately.