1 tbsp. butter
1/2 c. sliced almonds
1/2 tsp. salt
1/2 tsp. rosemary
1/4 tsp. pepper
1/4 c. flour
2 whole chicken breasts
1 tbsp. butter
1 tbsp. salad oil

In a large saucepan melt 1 tablespoon butter. Add sliced almonds and cook until golden. In dish combine salt, rosemary, pepper, and flour. Coat the chicken breasts that have been skinner, boned, and halved.

In same skillet heat 1 tablespoon butter and 1 tablespoon salad oil. Cook chicken about 7 minutes per side. Sprinkle on toasted almonds.