Supreme De Voilailles Amandine

Recipe Ingredients

6		Chicken breasts - skinned and boned
1/4 cup	59ml	White wine
2 tablespoons	30ml	Parsley
8 tablespoons	120ml	Butter or margarine
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Lemon juice
		Salt and pepper
1/2 cup	46g / 1.6oz	Almond slivers
1 tablespoon	15ml	Onion - chopped fine
2 teaspoons	10ml	Parsley

Recipe Instructions

Combine the flour, salt and pepper. Dust the mixture onto the chicken breasts. Heat half the butter in a heavy skillet. Slowly brown the chicken breasts on both sides. Add the lemon juice. Season with salt and pepper to taste. Cover the pan. Saute gently until the chicken is tender (10-15 minutes).

Remove the chicken from the skillet. Add half the remaining butter to the pan. Add the almonds. Brown them over low heat. Add the onion and garlic. Cook for 1 minute. Add the wine and the remaining butter. Return the chicken to the skillet. Reheat. Remove from the heat. Place the chicken breasts in the serving dish. Spoon the almonds and sauce over.

Sprinkle chopped parsley over. Serve hot.

Source:
Canadian Living "Rush Hour Cooking"

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