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Macadamia Nut Chicken with Honey Brown Butter Cream Sauce in a frying pan.

Macadamia Nut Chicken with Honey Brown Butter Cream Sauce Recipe

Zona House
This Macadamia Nut Chicken with Honey Brown Butter Cream Sauce recipe is packed with so much flavor and is ready in just 30 minutes. It is nutty with rich brown butter cream sauce with honey and garlic. Crispy nut and Panko-coated chicken is seared, juicy, and savory.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken and Turkey
Cuisine Hawaiian
Servings 4
Calories 601 kcal

Equipment

Ingredients

For chicken:

  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • ½ cup macadamia nuts (finely chopped)
  • ½ cup Panko bread crumbs
  • ¼ cup all purpose flour
  • ½ cup milk
  • 2 large eggs
  • Salt and pepper to taste
  • Cooking oil for frying

For sauce:

  • 3 Tablespoons unsalted butter
  • ¼ cup honey
  • 2 teaspoons jarred minced garlic
  • ½ cup heavy cream
  • Salt and pepper, to taste

Instructions
 

For the chicken

  • Preheat the oven to 350 degrees F.
  • Sprinkle chicken with salt and pepper and set aside.
  • In a mixing bowl, combine milk and eggs and mix well.
  • In another mixing bowl, combine bread crumbs and chopped nuts and mix well.
  • Take the seasoned chicken and lightly flour it. Dip the chicken in the milk and egg mixture, then dredge chicken in the mixture of Panko and nuts. The chicken should be well coated.
  • Heat a large cast iron pan with a thin layer of cooking oil. Once the oil is hot, add the chicken and sauté it on both sides until golden brown.
  • Transfer the pan to the oven and cook it for about 12 minutes or until the chicken is done. The internal temperature should be at least 165 degrees F.

For the sauce

  • While the chicken bakes, melt butter in a saucepan over medium heat. Swirl the pan occasionally for about 3 minutes or until the foam settles. The butter will change in color to golden brown and have a nutty aroma.
  • Pour in the honey and let it dissolve into the butter while mixing it. Then add in the garlic and cook for about 1 minute until fragrant.
  • Stir in the heavy cream until well combined. Add salt and pepper to taste.
    Serve the chicken topped with the sauce.

Notes

  • Add the macadamia nuts to a food processor and pulse gently to get a finely chopped mixture.
  • Store leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition

Serving: 1Calories: 601kcalCarbohydrates: 34gProtein: 32gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 214mgSodium: 240mgPotassium: 631mgFiber: 2gSugar: 21gVitamin A: 902IUVitamin C: 3mgCalcium: 113mgIron: 2mg
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