3 whole chicken breasts, cut into halves
Flour
Salt & freshly ground black pepper
8 tbsp. butter
2 tbsp. fresh lemon juice
1/2 c. blanched almonds, split into halves
1 tsp. finely chopped garlic
1 tbsp. finely chopped onion
1/4 c. dry white wine
2 tsp. finely chopped fresh parsley

Bring a pan of salted water to a boil and put in the chicken breasts. Boil them for 2 minutes and drain. Remove all the skin and breast bone, but leave attached the tiny tip of wing bone if there is one, on each breast half. Dry the breast halves thoroughly on paper towels.

Mix some flour with a little salt and pepper and dust the chicken breasts with it. Heat half the butter and brown the halves very slowly on each side. Add the lemon juice and season with salt and pepper. Cover the pan and saute gently, over low heat, until the chicken is tender. Remove the chicken halves, set them aside and add to the pan the almonds, garlic, onion and another 2 tablespoons of butter. Shake the pan over the medium heat until the almonds are nicely browned. Then stir in the rest of butter alternately with the wine.

Return the chicken to the pan and reheat. Arrange the chicken breasts halves in a warmed, shallow serving dish. Spoon the almonds and sauce over the chicken and sprinkle with chopped parsley. One of our favorites. Serves 6.