Monday, February 23, 2009

Almond Chicken


1/2 cup sliced raw almonds
1/4 cup butter
1/4 cup flour
ground sea salt to taste
ground black pepper to taste
1 lb chicken breast
1/2 tsp dried rosemary leaves
1/2 cup dry white wine

Saute almonds in butter until golden brown. Approximately 4 minutes. Remove almonds and set aside. Combine flour, salt, and pepper in shallow bowl. Flatten chicken between wax paper with meat hammer. Dust flattened chicken with flour mixture. Stir rosemary into butter left on skillet over medium heat. Add chicken to butter mixture and brown the chicken on both sides. Stir in wine. Cook 5 to 10 minutes or until chicken is fully cooked. Stir almonds into mixture. Cook 1 minute. Serve with almonds over chicken.

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