Ingredients:
- 1/2 cup sliced almonds
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 to 8 boneless chicken breast halves, skin removed
- 1/2 cup dry white wine
Preparation:
Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, 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 heat for about 5 to 6 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. Serve with hot cooked rice, if desired.
Serves 6 to 8.
More Chicken Breast Recipes
Walnut Chicken
Chicken with Sugar Snap Peas
Herb Baked Chicken
Boursin Stuffed Chicken
Skillet Chicken Rosemary
Chicken Cheddar Bake
Chicken Breasts with Cheese Sauce
Chicken Breasts with Garlic Cream
Crockpot Chicken Breasts with Creole Sauce
Chicken with Crab Dressing
Chicken with Chipped Beef
Chicken Breasts with Artichokes
Chicken Breasts Recipe with Almonds
Fried Chicken Breasts
Oven Fried Chicken Breasts
Brie and Apple Chicken Breasts
Sweet Onion Chicken Breast Casserole Recipe
Buttermilk Chicken Recipe
Honey Baked Chicken Breasts Recipe
Crockpot Chicken Santa Fe
Chile Stuffed Chicken Breasts
Roxanne's Boursin Chicken
Chicken Almondine
Chicken Breasts Hawaiian
Easy Chicken Parmesan
Chicken Breast Recipes Index
Chicken Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
