Chicken cutlets with almond butter sauce

By dmscott52

First made 10/18/2011. Delicious and easy!

Serving suggestion:Serve with boil-in-bag cooking rice mixed with Italian-style canned, diced tomatoes.

Ingredients

• 4 boneless, skinless chicken breast halves
• Salt and black pepper
• 2 T. all-purpose flour
• 1 T. vegetable oil
• 1/4 cup slivered almonds
• 1/2 cup dry white wine or chicken broth
• 4 T. butter sliced
• 1/4 cup chopped scallions

Preparation

Step 1

1. Pound each chicken breast half between 2 sheets of plastic wrap with a meat mallet or rolling pin until 1/2 inch thick. Then, season cutlets with salt and pepper. Place flour in a shallow dish and dredge both sides of each cutlet in flour.

2. Heat oil in a large saute pan over medium-high heat. Arrange cutlets in pan and saute until browned on each side, about 5-7 minutes. Remove cutlets from pan and keep warm.

3. Add almonds to pan and saute until toasted, about 3 minutes.

4. Deglaze pan with wine, scraping up browned bits from the bottom of the pan. Simmer until wine thickens slightly, 3 minutes.

5. Off heat stir in butter until melted and sauce thickens. Add scallions to sauce. Divide sauce evenly among each serving of chicken.