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.

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