CHICKEN ALMONDINE
This recipe calls for boneless skin on chicken breasts, but I usually use skinless because they are just easier to find and I prefer them. These breasts don't dry out, and I love the almonds on them!
Provided by Lynette !
Categories Chicken
Time 45m
Number Of Ingredients 8
Steps:
- 1. Saute the almonds in the butter in a large skillet over medium heat until lightly browned. Remove the almonds with a slotted spoon, reserving the butter in the skillet. Set the almonds aside.
- 2. Combine the flour, rosemary, salt, and pepper. Dredge the chicken in the flour mixture.
- 3. Brown the chicken in the reserved butter over medium-high heat 4 minutes on each side. Stir in the wine; cover; reduce heat and simmer for 15 minutes or until the chicken is done.
- 4. Remove the chicken to a serving platter; reserving the juices in the skillet. Set the chicken aside, and keep warm. Bring the juices to a boil; stir in the reserved almonds. Spoon the almond mixture over the chicken.
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