4 boneless, skinless chicken breast halves
5 tbsp. butter, divided
1/3 c. slivered almonds
3 tbsp. lemon juice

In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet. Cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.