Title: Chicken Amandine
Categories: Poultry
Yield: 4 Servings
| 1 | tb | FLOUR |
| 1/2 | ts | SALT |
| 1/4 | ts | PEPPER |
| 4 | | CHICKEN BREASTS, MEAT ONLY |
| 1/3 | c | SLICED ALMONDS |
| 2 | tb | LEMON JUICE |
| | | BUTTER AS NEEDED |
ON WAXED PAPER MIX FLOUR, SALT AND PEPPER. USE TO COAT CHICKEN BREASTS. IN
A 10 INCH SKILLET, OVER MEDIUM HIGH HEAT, IN 1 TABLESPOON HOT BUTTER, COOK
CHICKEN FOR 10 MINUTES OR UNTIL BROWNED AND FORK TENDER. REMOVE CHICKEN TO
SERVING PLATTER. IN THE SAME SKILLET OVER MEDIUM HEAT, IN 1 MORE TABLESPOON
OF BUTTER, COOK ALMONDS UNTIL LIGHTLY BROWNED. STIR IN LEMON JUICE. SPOON
OVER CHICKEN. GARNISH WITH PARSLEY SPRIGS. MAKES 4 SERVING, EACH ABOUT 230
CALORIES, 11 g FAT, 65 mg CHOLESTEROL (80 WITH BUTTER)
415 mg SODIUM.