Chicken Francese w/ toasted almonds

By Janes_kitchen

Ingredients

• 2 boneless, skinless, chicken breasts (6-8 oz each)
• S & P
• 1/2 C all-purpose flour
• 2 eggs, beaten
• 2 TBL vegie oil
• 1/2 C white wine
• 2 TBL fresh lemon juice
• 4 TBL unsalted butter
• 1/4 C slivered almonds, toasted
• 2 TBL chopped fresh parsley

Preparation

Step 1

SLICE each breast crosswise into 4 pieces
pound each piece in resealable plastic bag to abt. 1/4" thick cutlets using meat mallet
season w/ S & P
place flour & egg into separate shallow dishes
heat oil in saute pan over med-high

DREDGE cutlets in flour
dip into egg, allowing excess to drip off
place cutlets into preheated oil & saute until golden on both sides, abt 5 min total
remove from pan

ADD wine to pan
reduce by 1/2
squeeze in lemon juice
simmer 2 min
swirl in butter
return chicken to pan to heat through & coat w/ sauce

GARNISH each serving with almonds & parsley