Chicken Cutlet With Almond Butter Sauce

threeovens's Note:

Boneless chicken is pounded thin, quickly browned, then topped with a buttery sauce with slivered almonds. Goes well with rice and stewed tomatoes. From "Cuisine at Home" magazine.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 24 ounces boneless skinless chicken breasts (4 pieces)
• salt & freshly ground black pepper
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• ¼ cup almonds , slivered
• ½ cup dry white wine or ½ cup chicken broth
• 4 tablespoons butter , sliced
• ¼ cup green onion , sliced

Directions:

1. Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
2. 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.
3. Add almonds to pan and toast, about 3 minutes.
4. 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.
5. Stir in butter, sauce will thicken.
6. Pour over chicken and garnish with green onions.

Reviews

[NancyB]

Made it without the almonds. VERY good. Kids loved it.....husband loved it.... great recipe!