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Almond Chicken Breasts

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 egg
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg

Pound chicken breasts to flatten; Season with salt and pepper
to taste. In a small bowl, beat together egg and water to make
egg wash. Place almond crumbs in a shallow dish or bowl; dip
chicken in egg wash, then dredge in almonds. Melt butter with
olive oil in a medium skillet over medium high heat. Brown
coated chicken quickly, then transfer to a 9x13 inch baking
dish.


Preheat oven to 350 degrees F. In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Makes 4 servings.