Cheater'S Chicken Meuniere With Almonds - cooking recipe

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

Preparation

The sauce:.
Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
Add wine to gravy and cook 2 minutes over low heat.
Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
This makes enough sauce for several uses.
The almonds:.
Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
The chicken:.
Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
Combine flour, salt, and pepper on a plate.
Heat the remaining butter and the olive oil into a large skillet until hot.
Dredge chicken into flour mixture to coat.
Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
Drain chicken on paper towels to absorb excess oil.
Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
Serve immediately.