Cheater's Chicken Meuniere With Almonds

Ingredients

• 1 1/4 ounces brown gravy mix (I used Knorr)
• 12 tablespoons butter (1 1/2 sticks divided)
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 1 teaspoon worcestershire sauce
• 1 bay leaf
• 2 tablespoons parsley, fresh, minced
• 1/2 cup almonds, sliced
• 3 tablespoons olive oil
• 1 lb boneless skinless chicken breast
• 1 cup flour
• salt & pepper

Directions

1. 1

   The sauce:.

2. 2

   Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.

3. 3

   Add wine to gravy and cook 2 minutes over low heat.

4. 4

   Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.

5. 5

   Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.

6. 6

   This makes enough sauce for several uses.

7. 7

   The almonds:.

8. 8

   Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.

9. 9

   The chicken:.

10. 10

    Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.

11. 11

    Combine flour, salt, and pepper on a plate.

12. 12

    Heat the remaining butter and the olive oil into a large skillet until hot.

13. 13

    Dredge chicken into flour mixture to coat.

14. 14

    Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.

15. 15

    Drain chicken on paper towels to absorb excess oil.

16. 16

    Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.

17. 17

    Serve immediately.