2 whole chicken breasts (boned, skinned and halved)
Salt and black pepper
2 tbsp. all purpose flour
4 tbsp. (1/2 stick) butter
1 c. dry white wine
2 tbsp. fresh lemon juice
2 tbsp. slivered almonds

Rub the chicken breasts with a mixture of salt and pepper and flour. Melt the butter in a saute pan or heavy skillet over medium high heat. Add the chicken breasts and saute for 2 to 3 minutes.

Add the wine and lemon juice, lower the heat, and simmer for 8 to 10 minutes, or until the breasts are tender. Add the almonds for the last minute.