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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Karen Quigley's Chicken Breasts Almondine Recipe

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This recipe for Karen Quigley's Chicken Breasts Almondine is from Showering Meaghan with Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. sliced almonds
1/4 c. margarine
1/4 c. flour
1/4 tsp. salt
1/8 tsp. ground black pepper
2 lbs. boneless chicken breasts, split (4 halves)
1/2 tsp. rosemary leaves, crushed
1/2 c. dry white wine
Directions:
Directions:
In skillet, sauté almonds in melted margarine until golden brown, about five minutes. Remove almonds with a slotted spoon, set aside.

Combine flour, salt and pepper; dust chicken with this mixture and shake off excess. Stir rosemary into margarine left in skillet. Over medium heat, brown chicken on both sides. Stir in wine. Cover; cook over low heat until done, five to ten minutes. Remove chicken to heated platter.

Heat pan juices to boiling; stir in the almonds. Spoon almond mixture over chicken to serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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