1/3 c. butter
1/3 c. sliced almonds
1/4 c. flour
1/4 tsp. salt
1/8 tsp. black pepper
2 whole boneless chicken breasts, split
1/2 tsp. thyme leaves
2 c. broccoli flowerets, cooked
1/2 c. dry white wine

In skillet over medium heat; melt butter. Add almonds and cook, stirring occasionally, until golden brown. About 5 minutes. Remove almonds with slotted spoon; set aside.

Combine, flour, salt and pepper. Coat chicken with this mixture, shaking off excess. Stir thyme into skillet. Over medium heat brown chicken on both sides, stir in wine.

Cover, cook over low heat for 5-10 minutes or until done. Add broccoli, cook until broccoli is heated through. Remove broccoli and chicken to platter. Heat pan juices to boiling, stir in almonds, spoon over chicken.