- 4 boneless skinless chicken breast halves
- 5 tablespoons butter or margarine, divided
- 1/3 cup slivered almonds
- 3 tablespoons lemon juice
- In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. 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.
Reviews forAlmond-Topped Chicken
"Didn't really enjoy this at all. I loved that it was quick, but it seemed unfinished. Sorry."
"As written it is a little bland. Definitely needs some seasoning. I went with salt pepper, paprika and just a touch of garlic powder."