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.
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.