Chicken Cutlets with Almond Butter

By Heritage330

Ingredients

• 24 ounces boneless skinless chicken breasts (4 pieces)
• salt & freshly ground black pepper
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• 1/4 cup almonds, slivered
• 1/2 cup dry white wine or 1/2 cup chicken broth
• 4 tablespoons butter, sliced
• 1/4 cup green onion, sliced

Details

Servings 4

Preparation

Step 1

Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.

Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.

Add almonds to pan and toast, about 3 minutes.

Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.

Stir in butter, sauce will thicken. 6Pour over chicken and garnish with green onions.