1/2 c. sliced almonds
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
2 boneless chicken breasts, split (4 halves)
1/2 tsp. rosemary leaves, crushed
1/2 c. dry white wine (or white grape juice)

In skillet, saute almonds in melted butter until golden brown, about 5 minutes. Remove almonds with slotted spoon; set aside. Combine flour, salt and pepper; dust chicken with 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 to 10 minutes, or until done. Remove chicken to heated platter. Heat pan juices to boiling; stir in reserved almonds. Spoon almond mixture over chicken to serve.