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Almond-Topped Chicken

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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 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.
Nutrition Facts
1 each: 211 calories, 19g fat (9g saturated fat), 54mg cholesterol, 158mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 8g protein.

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Average Rating:
  • lutherallie
    Oct 20, 2013

    Didn't really enjoy this at all. I loved that it was quick, but it seemed unfinished. Sorry.

  • LatelyLisa
    Nov 10, 2010

    easy and quick, I usually add more lemon than recipe calls for to give additional zing!!

  • lokki1999
    Jun 27, 2010

    As written it is a little bland. Definitely needs some seasoning. I went with salt pepper, paprika and just a touch of garlic powder.