Ingredients

Instructions

  1. Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
  2. Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
  3. Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
  4. Add wine, water and garlic paste to skillet and boil until reduced by half.
  5. Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
  6. Spoon sauce over chicken.
  7. Serve with buttered orzo and steamed broccoli.