Friday, November 14, 2008

Almond Topped Chicken Recipe

4 boneless, skinless chicken breast halves
5 tablespoons butter, divided
1/3 cup slivered almonds
3 tablespoons lemon juice


In a skillet, cook chicken in 2 tablespoons of the butter until juices run clear, about 20 minutes. Transfer to a serving plate and keep warm.

Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.

This would be delicious with fresh steamed asparagus!

From CDKitchen

No comments: