Sriracha almond chicken fried chicken breast with gravy

Fillet the chicken breast down the middle, butterfly it and pound it out a little with a pan.

Flour lightly on both sides, then into the egg wash and let sit a moment.

Mix the almonds into the breading and coat the chicken; double bread if wanted.

Shallow pan fry in a thin layer of oil over medium to high heat.

Gravy: heat the pan back up and add a good amount of butter, then flour for a simple roux.

Add chicken stock and a touch of cream, turn down the heat, then more stock, a little salt, pepper and a little cream.