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4 boneless skinless chicken breast halves 5 Tbsp. butter, divided 1/3 c. slivered almonds 3 Tbsp. lemon juice In skillet, cook chicken breasts in 2 tablespoons butter until juice runs clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and 3 tablespoons butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken. Makes 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |