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Chicken Amandine recipe

Simple elegance, pan-fried chicken breastsserved with a buttery almond, lemon and white wine pan sauce.

Recipe: Chicken Amandine

6 boneless, skinless chicken breasts halvesSalt and freshly ground black pepper totaste1 tablespoon vegetable oil1/2 cup sliced almonds3/4 cup dry white wine3/4 cup water2 garlic cloves, finely minced1/4 cup butter2 tablespoons minced flat-leaf parsleyleaves2 tablespoons fresh lemon juice

  • Rinse and pat chicken breasts dry, seasonwith salt and pepper.
  • In a large skillet heat oil over medium-highheat until hot and brown chicken breastson each side. Reduce the heat to medium-low, cover and cook chickenfor about 12 minutes or until cooked through. Transferto serving platter, and keep warm.
  • Heat drippings left in skillet over mediumheat and cook almonds, stirring, for1 minute, or until they are golden. Transfer to a papertowel to drain.
  • In the same skillet, add wine, water,and garlic; boil until reduced by half.Remove skillet from heat, stir in butter, parsley, lemon juice,and almonds. Season with salt and pepper totaste. Spoon almond sauce over chickenbreasts and serve.

    Serves 6.

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