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."
- 4 boneless skinless chicken breast halves (4 ounces each)
- 5 tablespoons butter, divided
- 1/3 cup slivered almonds
- 3 tablespoons lemon juice
- 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.
Originally published as Almond-Topped Chicken in Quick Cooking November/December 1998, p8
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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