Chicken Cutlets

By ezunich

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbs flour
• 1 tbs oil
• 1/4 cup slivered almonds
• 1/2 cup dry white wine or chicken broth
• 4 tbs butter, sliced
• 1/4 cup chopped scallions

Preparation

Step 1

Pound chicken breast into 1/2 inch thick cutlets. Season cutlets with salt and pepper and dredge both sides in flour.
Heat oil in a sauté pan over medium-high. Arrange cutlets in pan and sauté until browned, about 4 minutes per side. Remove cutlets to a plate; tent with foil.
Add almonds to pan and sauté until toasted, about 3 minutes.
Deglaze pan with wine, scraping up browned bits. Simmer until wine thickens slightly, 3 minutes.
Off heat, stir in butter and simmer until sauce thickens. Add scallions to sauce and divide among servings of chicken.