Recipe By : Serving Size : 8 Preparation Time: 0:00 Categories : Poultry 1/2 cup sliced almonds 1/4 cup butter -- melted 1/4 cup all-purpose flour 1/4 teaspoon dried rosemary crushed 1/4 teaspoon salt 1/4 teaspoon pepper 8 chicken breast halves boned 1/2 cup Chablis or other dry white wine Saute almonds in butter in a large skillet over medium heat until lightly browned. Remove almonds with a slotted spoon, reserving butter in skillet. Set almonds 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; stir in reserved almonds. spoon almond mixture over chicken.

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Per Serving (excluding unknown items): 118 Calories; 11g Fat (77.2% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat. NOTES: From Carol's 1993 Hometown Collection America's Best Recipes