Chicken Amandine- Suzette Owen
4 skinless, boneless chicken breast
4 T. margarine or butter
½ c. sliced almonds
2 T. lemon juice
2 T. flour
1 tsp. salt
½ tsp. pepper
On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts. In skillet over medium-high heat, in 2 T. hot margarine or butter, cook chicken until brown and done, about 10 minutes each side. Remove chicken to platter; keep warm. In same skillet over medium heat, add 2 more T. margarine or butter, cook almonds until lightly browned.Stir in lemon juice. Spoon sauce over chicken.