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Nutrition Facts
Serving Size 1 (155g) Recipe makes 4 servings
Calories 281
Calories from Fat 126		(45%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 429mg		17%
Potassium 378mg		10%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 1.2g	4%
	Sugars 0.6g
Protein 29.8g		59%
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Recipe #43263 | 35 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Marie
Oct 16, 2002

Don't let the simplicity of the ingredients fool you - this is a great, quick way to prepare chicken breasts.

SERVES 4 (change servings and units)

Ingredients

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken breasts
3 tablespoons butter
1/3 cup sliced almonds
2 tablespoons lemon juice
chopped fresh parsley

Directions

1
Place chicken breasts between two sheets of plastic wrap and pound until thin.
2
Mix flour, salt and pepper and dredge chicken breasts in the mixture.
3
Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
4
Remove chicken to serving platter.
5
In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
6
Stir in lemon juice and parsley.
7
Spoon sauce over chicken.

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Featured Reviews for This Recipe

From: KITTENCAL

On Apr 14, 2006

This is a really great chicken recipe! The only change I made was I used seasoned salt and added garlic powder to the flour mixture. I also doubled the recipe and served the chicken for Saturday brunch. We really enjoyed this recipe, Thanks for sharing Marie!...Kitten

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From: FlemishMinx

On Apr 14, 2005

Another nice recipe to add to anyone's chicken repetoire. I prepared it just as posted, but only used two breast fillets. Easy, and quickly done. Flavor is according to my husband "fine" (as in "refined") and I must agree. Thanks for posting!

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From: Barb Gertz

On May 2, 2004

Marie, This is so delicious, DH said this recipe is a keeper. I do belive that we do like a lot of the same type of recipes. I made it just like the recipe said and served it with a salad and aspargus. Thank you for another delicious recipe. Barb

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