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
Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice
This would be delicious with fresh steamed asparagus!