Macadamia Chicken* Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If the breasts are thick, butterfly or pound them to an even thickness of about 1/2 inch. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder (reserve remaining salt and pepper for the sauce).

Make coating

In a food processor, pulse the macadamia nuts until coarsely chopped — you want small pieces, not a paste (about 10–12 quick pulses). Transfer to a shallow bowl and stir in the panko breadcrumbs until evenly combined.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tablespoons milk until smooth. In a third shallow dish, place the macadamia-panko mixture. Lightly season the flour with 1/2 tsp salt and 1/4 tsp black pepper.

Dredge chicken

Working one piece at a time: dredge each breast in flour (shake off excess), dip into the egg wash letting excess drip off, then press firmly into the macadamia-panko mix to coat both sides. Set coated breasts on a plate and let rest 5 minutes to help coating adhere.

Pan-sear

Heat a large skillet over medium heat. Add 2 tbsp olive oil and 2 tbsp butter. When butter has melted and the pan is hot (but not smoking), add the chicken. Cook undisturbed 4–5 minutes on the first side until golden brown and crust is set. Flip and cook 3–5 minutes more until internal temperature reaches 165°F (74°C). If crust is browning too fast before chicken cooks through, reduce heat slightly and cover loosely for 2–3 minutes.

Finish and keep warm

Transfer cooked chicken to a warm plate and tent loosely with foil while making the sauce so it rests and stays warm.

In the same skillet used for the chicken, reduce heat to medium-low and add 3 tbsp butter. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze the pan by adding 1/4 cup dry white wine (or chicken broth). Scrape up any browned bits from the bottom with a wooden spoon. Allow the liquid to reduce by about half, about 2–3 minutes.

Stir in 2 tbsp fresh lemon juice and, if using, 2 tbsp heavy cream. Whisk or stir until the sauce is slightly thickened and glossy, about 1–2 minutes. Remove from heat and gradually swirl in the remaining butter (cold or room-temperature) a tablespoon at a time to emulsify the sauce.

Season the sauce with 1/4 tsp salt and 1/4 tsp black pepper. Stir in 1 tbsp chopped fresh parsley. Taste and adjust lemon or salt as needed.

Spoon the warm lemon butter sauce over the macadamia-crusted chicken. Serve immediately with lemon wedges.