This elegant yet simple dish features tender, pan-seared chicken breasts nestled in a rich, aromatic sauce. The star of the show is the golden, toasted almond garnish, which adds a delightful crunch and nutty depth. Bright notes of fresh lemon juice and white wine cut through the richness of the butter, creating a perfectly balanced flavor profile. Aromatic garlic and onion provide a savory base, while fresh parsley adds a pop of color and freshness. It’s a sophisticated weeknight dinner that feels special enough for guests but simple enough for everyday cooking. Serve with steamed rice or roasted potatoes to soak up every drop of the delicious sauce.
This elegant yet simple dish features tender, pan-seared chicken breasts nestled in a rich, aromatic sauce. The star of the show is the golden, toasted almond garnish, which adds a delightful crunch and nutty depth. Bright notes of fresh lemon juice and white wine cut through the richness of the butter, creating a perfectly balanced flavor profile. Aromatic garlic and onion provide a savory base, while fresh parsley adds a pop of color and freshness. It’s a sophisticated weeknight dinner that feels special enough for guests but simple enough for everyday cooking. Serve with steamed rice or roasted potatoes to soak up every drop of the delicious sauce.
Ingredients
6 boned, skinned chicken breasts
8 Tbsp butter (or less if you like)
2 Tbsp fresh lemon juice
1/2 cup sliced almonds
1 tsp finely chopped garlic
1 Tbsp finely chopped onion
1/4 cup white wine
2 tsp finely chopped parsley
2 Tbsp flour
salt and pepper to taste
Directions
1
Mix the flour with salt and pepper, and dust the chicken breasts with it.
2
Heat half the butter in a heavy pan. Brown the chicken breasts very slowly on each side.
3
Add the lemon juice, and season with salt and pepper. Cover the pan and saute gently, over low heat, until the chicken is tender, 10 - 15 minutes. Remove the chicken from the pan.
4
Add 2 Tbsp of butter to the pan, put first the almonds and brown them over low heat. Add the onion and garlic cook for one minute.
5
Stir the wine with the rest of the butter.
6
Return the chicken to the pan and reheat. Put the breasts in a serving dish and spoon the almonds and sauce over the chicken.
