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Almond Crusted Sauteed Chicken Breast

4 4-oz skinless boneless chicken breasts
2 tablespoons lemon juice, fresh
2 tablespoons dry white wine, sauvignon blanc
salt and pepper, to taste
2 tablespoons extra virgin olive oil, plus 1 teaspoon
1 cup almonds, sliced

Place the chicken breasts on a large platter or baking sheet with
sides. Sprinkle both sides of the breasts with lemon juice and
white wine, and season each side with salt and pepper. Place the
breasts, one at a time, between two sheets of lightly oiled aluminum
foil or parchment paper. Uniformly flatter each breast with a meat
cleaver or the bottom of a heavy duty saute pan. Crush the almonds
into 1/8' to 1/4' pieces. Coat both sides of each chicken breast
with the crushed almonds, gently pressing them into the chicken so
that they adhere. Heat 1 tablespoon of olive oil in each of two
large nonstick saute pans over medium high heat, or do one pan at
a time. When the oil is hot, place 2 chicken breasts in each pan
and saute for 4 minutes until golden brown.

Turn the breasts and continue to cook for an additional 3 minutes.
Remove the breasts from the pan and transfer them to a baking sheet
lined with paper towels to drain for a few seconds. Place a chicken
breast on each salad. Serve immediately

NOTES : This is served with Pan Seared Yukon Gold Potatoes with
Green Beans, Jicama, Red Onion Relish, and Parsley Dressing


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