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Almond-Topped Chicken Recipe

Photo by: Taste of Home Almond-Topped Chicken Recipe

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."

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Almond-Topped Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

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.

Nutritional 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.

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

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