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Lemon Almond Chicken

"Melt-in-your-mouth tender" is how folks describe this golden chicken with a delicate lemon sauce. The almonds add a subtle nutty flavor everyone enjoys.

6 ServingsPrep: 20 min. Bake: 20 min.

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

2 of 2

Lemon Almond Chicken (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 477 calories, 26 g fat (9 g saturated fat), 175 mg cholesterol, 1,517 mg sodium, 24 g carbohydrate, 2 g fiber, 34 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.