1/4 c. butter
1/2 c. sliced almonds
1/4 c. flour
1/4 tsp. salt
1/8 tsp. black pepper
2 whole boneless chicken breasts - split (about 1 lb.)
1/2 tsp. rosemary leaves
1/2 c. white wine

In skillet, over medium-low heat, melt butter Add almonds, cook, stirring occasionally until golden brown - about 5 minutes. Remove almonds with slotted spoon. Set aside.

Combine flour, salt and pepper. Coat chicken with flour mixture. Shake off excess Stir rosemary leaves into butter left in skillet. Over medium heat, brown chicken on both sides. Stir in wine. Cover and cook over low heat until done.

Remove chicken to serving platter. Heat pan juices to boiling and stir in the browned almonds. Spoon almond mixture over chicken to serve. Serves 4.