Sauteed Chicken Breast with Almonds

From: (Demers Serge)
Date: Sun, 31 Oct 93 13:40:13 -0500
(Supreme de Volailles amandine)
from: Time/Life The Good Cook

serve 6

6 boned, skinned  chicken breasts
8 Tbsp butter  (or less if you like)
2 Tbsp fresh lemon juice
1/2 cup sliced almonds
1 tsp finely chopped garlic
1 Tbsp finely chopped oinon
1/4 cup white wine
2 tsp finely chopped parsley
2 Tbsp flour
salt, pepper

Mix the flour with salt and pepper, and dust the chicken breasts
with it. Heat half the butter in a heavy pan. Brown the chicken
breasts very slowly on each side. Add the lemon juice, and season
with salt and pepper. Cover the pan and saute gently, over low heat,
until the chicken is tender, 10 - 15 minutes. Remove the chicken from the pan.

Add 2 Tbsp of butter to the pan, put first the almonds and brown
them over low heat. Add the oinon and garlic cook for one minute. 
Stir the wine with the rest of the butter.

Return the chicken to the pan and reheat. Put the breasts in a 
serving dish and spoon the almonds and sauce over the chicken.
Sprinkle with chopped parsley.

Serge Demers


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.