Lemon Almond Chicken Recipe

Ingredients

• 1-1/4 cups all-purpose flour
• 2-3/4 teaspoons salt
• 3/4 teaspoon pepper
• 6 large boneless skinless chicken breast halves
• 2 eggs, beaten
• 2 tablespoons canola oil
• 1/4 cup plus 2 tablespoons butter, divided
• 1 tablespoon minced green onions
• 1 garlic clove, minced
• 1-1/2 cups chicken broth
• 1/2 cup dry white wine or ginger ale
• 3 tablespoons lemon juice
• 1/2 cup slivered almonds, toasted
• Minced fresh parsley
• 1 lemon, thinly sliced

Directions

• In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs.
• Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish.
• For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken.
• Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately. Yield: 6 servings.

Lemon Almond Chicken published in Country Chicken Cookbook , p82