**CHICKEN**
4 Boneless chicken breasts
Salt & Freshly ground pepper
1/4 c Flour
2 Eggs, slightly beaten
4 oz Jars (2) Macadamia nuts,
-finely chopped
4 oz Butter or margarine, melted
1/4 c White wine
Cream Sauce (recipe follows)
**CREAM SAUCE**
1 c Heavy whipping cream
Juice of 1 lemon
Salt & freshly ground pepper
2 oz Butter or margarine
FOR CHICKEN: Preheat oven to 350 degrees. Season chicken breasts
with salt and pepper, then dust with flour. Dip each coated breast
in eggs. Cover breasts with macadamia nuts and set aside. Place a
large skillet over medium heat; when hot, add butter. Add chicken
and saute 2 minutes on each side. Place chicken breasts in a baking
dish. Deglaze the pan with wine, using a wooden spoon to scrape up
any brown bits; pour mixture over chicken breasts. Bake 15-20
minutes, or until chicken is tender. Serve with cream sauce. Makes 4
servings. CREAM SAUCE: Place cream in saucepan over medium-high
heat; bring to a boil. Boil until cream has reduced by half. Season
with salt, pepper and lemon juice. Remove from heat, stir in butter
and serve over chicken breasts.
