Chicken Cutlet With Almond Butter Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

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