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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Delicious! I make the same amount of sauce for 2 chicken breasts; that way I have extra sauce that can seep into a side of mashed potatoes or rice. Ingredients:
3 boneless skinless chicken breasts |
2 tablespoons flour |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 tablespoons butter |
2 tablespoons lemon juice |
1/4 cup onion, finely chopped |
1 teaspoon finely chopped garlic |
1/2 cup dry white wine |
1/4 cup slivered almonds |
2 tablespoons chopped fresh parsley (optional) |
Directions:
1. Measure flour, salt and pepper into a flat dish.
2. Coat both sides of chicken breasts.
3. Melt butter in a saute pan and brown chicken slowly over low heat on each side.
4. Add lemon juice.
5. Cover the pan and continue to cook until chicken is tender and cooked (about 20 minutes).
6. Remove the chicken and set aside.
7. Add the onion and garlic; saute until translucent.
8. Add the wine and return the chicken to the pan.
9. Cover and continue to cook over low heat for another 5 minutes.
10. In the meantime, place the almonds in a small skillet.
11. Brown over medium heat.
12. Arrange chicken on a plate.
13. Top with sauce and toasted almonds.
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