1. In a large nonstick skillet, heat 1 Tbsp. of the oil. Finely dice onion and add. Cook 3 minutes, then add mushrooms and salt. Sautee, stirring occasionally.

2. Grate the zest of the lemon into a food processor.

3. Squeeze the juice from the lemon and add to simmering mushrooms, along with pepper and 1 1/2 tsp. of the fresh or 1/2 tsp. of the dried thyme. Continue cooking until mushrooms have released most of their liquid, about 15 minutes.

4. While mushrooms cook, prepare the chicken. Add almonds, cornmeal, cayenne, and remaining 1 1/2 tsp. fresh or 1/2 tsp. dried thyme to the processor with lemon zest. Pulse until almonds are finely chopped and transfer mixture to a shallow bowl.

5. Lightly whisk egg whites in another shallow bowl.

6. Cut each breast in half horizontally, then place between sheets of plastic wrap. With a meat tenderizer, pound chicken to 1/2-inch thickness if needed.

7. Heat remaining 1 Tbsp. oil in a second nonstick skillet over medium-high heat. Dip chicken breasts into egg whites, covering them completely, then dip into almond mixture, turning to coat both sides. Pan sear chicken breasts about 5 minutes per side, turning once. Coating should be golden brown and chicken cooked all the way through.

8. To serve, transfer chicken to 4 plates and top with mushrooms. Garnish with thyme sprigs if desired.

Source: Hannaford fresh Magazine, September - October 2014