Simple elegance, pan-grilled chicken breasts served with a buttery almond, lemon and white wine pan sauce.
6 boneless, skinless chicken breasts halves
Kosher or sea salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1/2 cup sliced almonds
3/4 cup dry white wine
3/4 cup water
2 garlic cloves, finely minced
1/4 cup butter
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons fresh lemon juice
- Rinse and pat chicken breasts dry, season with salt and pepper.
- In a large skillet heat oil over medium-high heat until hot and brown chicken breasts on each side. Reduce the heat to medium-low, cover and cook chicken for about 12 minutes or until cooked through. Transfer to serving platter, and keep warm.
- Heat drippings left in skillet over medium heat and cook almonds, stirring, for 1 minute, or until they are golden. Transfer to a paper towel to drain.
- In the same skillet, add wine, water, and garlic; boil until reduced by half. Remove skillet from heat, stir in butter, parsley, lemon juice, and almonds. Season with salt and pepper to taste. Spoon almond sauce over chicken breasts and serve.
Makes 6 servings.