Chicken Almondine

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Ingredients:

• 1/2 cup sliced almonds
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 to 8 boneless chicken breast halves, skin removed
• 1/2 cup dry white wine

Preparation:

Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside. Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.