1/2 c. sliced almonds
1/4 c. butter
1/4 c. all-purpose flour
2 lbs. boneless chicken breasts
1/8 tsp. black pepper
1/2 tsp. crushed rosemary
1/2 c. dry white wine
1/4 tsp. salt

Saute almonds in melted butter until golden brown. Remove with slotted spoon, set aside. Combine flour, salt and pepper; dust chicken with flour mixture. Shake off excess. Stir rosemary into butter left in skillet. Over medium heat, brown chicken on both sides. Stir in wine; cover. Cook over low heat 5-10 minutes. Remove chicken to heated platter. Heat pan juices to boiling. Stir in reserved almonds. Spoon over chicken. Garnish with parsley and fruit (orange slices, grapes, strawberries). Serve with rice.