Ingredients

Instructions

  1. Saute almonds in butter in a large skillet over medium heat until lightly browned.
  2. Remove with a slotted spoon, reserving butter in skillet.
  3. Set almonds aside.
  4. Combine flour, rosemary salt and pepper.
  5. Dredge chicken in flour mixture.
  6. Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
  7. Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
  8. Remove chicken to a serving platter, reserving juices in skillet.
  9. Set chicken aside and keep warm.
  10. Bring juices to a boil; stir in reserved almonds.
  11. Spoon almond mixture over chicken.