Macadamia-Crusted Chicken Breast with Finger Lime Beurre Blanc

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared chicken breasts encrusted with chopped macadamia nuts served with a zesty Australian finger lime beurre blanc sauce. This Australian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

4, about 6 oz each boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour
2, beaten eggs
1 cup, finely chopped macadamia nuts
6 tbsp, divided unsalted butter
2, minced shallots
1/2 cup white wine
1/4 cup heavy cream
2 tbsp finger lime pearls
1 tbsp, fresh lemon juice

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Instructions

Step 1: Pat dry 4 chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast in 1/2 cup all-purpose flour, then dip into 2 beaten eggs, and finally press into 1 cup finely chopped macadamia nuts to coat evenly.
Step 2: Heat 3 tbsp unsalted butter in a large skillet over medium heat until foaming. Add the macadamia-crusted chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a warm plate.
Step 3: In the same skillet, reduce heat to medium-low and add 2 minced shallots; sauté for 2 minutes until translucent.
Step 4: Pour in 1/2 cup white wine and simmer for 3-4 minutes until reduced by half.
Step 5: Stir in 1/4 cup heavy cream, 3 tbsp unsalted butter, 1 tbsp fresh lemon juice, and 2 tbsp finger lime pearls; whisk continuously until butter melts and sauce thickens slightly.
Step 6: Spoon the finger lime beurre blanc sauce over the chicken breasts and serve immediately with steamed vegetables or salad.