- 4 boneless skinless chicken breast halves
- 5 tablespoons butter, divided
- 1⁄3 cup slivered almonds
- 3 tablespoons lemon juice
Directions See How It's Made
- In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear; about 20 minutes.
- Transfer to serving plate and keep warm.
- Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned.
- Stir in lemon juice; heat through.
- Spoon over chicken.