1/2 c. sliced almonds
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/2 c. chicken broth
1/8 tsp. pepper
4 chicken halves, boneless and skinless
1/2 tsp. rosemary, crushed

Saute almonds in butter until golden brown. Remove almonds; set aside. Combine flour, salt and pepper. Coat chicken with flour. Stir rosemary into the butter (add more butter if needed). Stir in broth. Cover and cook over medium heat for 5 to 10 minutes or until chicken is done. Remove chicken to heated platter. Heat pan juices to boiling, stir in almonds. Spoon over chicken.