Ingredients
- 1/2 cup sliced almonds shopping list
- 1/4 cup butter, melted shopping list
- 1/4 cup all-purpose flour shopping list
- 1/4 tsp dried rosemary, crushed shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp freshly ground pepper shopping list
- 8 chicken breast halves, boneless shopping list
- 1/2 cup dry white wine shopping list
How to make it
- Saute almonds in butter in large skillet over medium heat until lightly browned
- Remove almonds with a slotted spoon, reserving butter in skillet.
- Set aside
- Combine flour, rosemary, salt, and pepper.
- Dredge chicken in flour mixture.
- Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
- Stir in wine; cover reduce heat, and simmer 15 minutes or until chicken is done
- Remove chicken to a serving platter, reserving juices in skillet.
- Set chicken aside and keep warm.
- Bring juices to a boil, stil in reserved almonds.
- Spoon mixture over chicken .
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" It was excellent "