1 pkg. almonds
6 boneless and skinless chicken
4 eggs
4 tbsp. butter
2 tbsp. honey
1 tbsp. white wine
1 jar chicken gravy
1 tbsp. mustard
4 tbsp. flour
Salt and pepper to taste

Pound lightly chicken breasts to 1/4 inch thick. Beat eggs in bowl. Heat butter in pan until real hot. Dredge chicken in flour, then egg. Bread with almonds (press hard).

Cook in hot butter. Remove to a warm plate. Deglaze pan with white wine, scraping up bottom of pan. Add honey, mustard and chicken gravy (homemade or jar). Put chicken back in and heat. Garnish. Finish the wine.