Ingredients

Instructions

  1. On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
  2. In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
  3. Remove chicken to platter.
  4. In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
  5. Stir in lemon juice.
  6. Spoon sauce over chicken.
  7. Garnish with parsley sprigs.