Almond Crusted Chicken Breast with Grapes over Angel Hair

Ingredients:

2 to 3 boneless skinless chicken thighs flattened to ¼ inch thick
Flour
Salt and pepper
2 eggs, beaten
1 ½ cups sliced natural almonds
3 – 4 tablespoons oil
3 – 4 tablespoons minced shallots
½ cup apple brandy
½ cup cream
½ to 2/3 cup seedless green or red grapes, halved lengthwise plus extra for garnish
4 servings angel hair pasta cooked accordingly

Dredge the chicken breast in the flour, shaking off any excess. Dip them in the egg mixture and coat with the almonds.
Heat oil over moderate heat until hot; cook the chicken, turning once until golden. This should take 4 to 6 minutes depending on the thickness. Transfer to an
ovenproof pan and keep warm. You can also sauté until golden and place in a 400 degree oven for ten minutes.
Pour off the oil in the pan, add the shallots and cook, stirring over moderate heat for one minutes. Add the brandy and reduce by half.
Stir in the cream, grapes, salt and pepper to taste. Cook the sauce until thickened and pour over pasta. Top with chicken thighs and garnish with extra grapes.