4 boneless chicken breasts (cut in half)
2 tbsp. butter
1 tbsp. lemon juice
3/4 c. chicken broth
Sliced almonds (1/2 c.)
Parsley flakes

Brown almonds in butter; set aside. Dip breasts in flour and brown in butter 10-15 minutes. Add broth and lemon juice and simmer until a nice sauce forms. Add more broth and simmer longer if necessary. Serve with almonds and parsley sprinkled over top.