Chicken Almondine for Two
Source of Recipe
unknown
List of Ingredients
2 boneless skinless chicken breast halves
1 1/2 tablespoons flour
1/4 teaspoon salt
fresh ground black pepper to taste
2 teaspoons butter
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/4 cup minced onion
1/2 cup dry white wine
3 tablespoons slivered almonds
1 tablespoon chopped fresh parsley
Recipe
Boil chicken breasts for 2 minutes. Pat dry with paper towels. Measure flour, salt and pepper into a plastic bag. Add the chicken breasts and shake to coat with seasoned flour. Melt butter in a frying pan and brown chicken slowly over low heat on each side. Add lemon juice. Cover the pan and continue to cook until chicken is tender and cooked (about 20 minutes).
Remove the chicken to a warm plate and cover it. Add the garlic and onion -- saute until translucent (add small amount of water if needed to keep moist). Add the wine and return the chicken to the pan. Cover and continue to cook over low heat for another 5 minutes. In the meantime, place the almonds into a heavy skillet. "Toast" over moderate heat until browned and flavorful. Arrange chicken onto a plate. Top with toasted almonds and chopped parsley. Serve with a lemon wedge.
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