Almond-Topped Chicken Recipe

Almond-Topped Chicken Recipe
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Lemon juice adds a pleasant tardiness to the buttery sauce that Karen Zink of Grand Island, Nebraska serves over chicken. "My family loves this easy-to-make entree," she notes. "I often toss in more almonds for extra crunch."

This recipe is:

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  • 4 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 5 tablespoons butter, divided
  • 1/3 cup slivered almonds
  • 3 tablespoons lemon juice

Directions

  • In a large skillet, cook the chicken in 2 tablespoons of butter for 10-12 minutes on each side or until a meat thermometer reads 170°.
  • Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 211 calories, 19 g fat (9 g saturated fat), 54 mg cholesterol, 158 mg sodium, 3 g carbohydrate, 1 g fiber, 8 g protein.

Almond-Topped Chicken published in Quick Cooking November/December 1998, p8

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