Chicken Cutlet With Almond Butter Sauce - cooking recipe

Ingredients

24 ounces boneless skinless chicken breasts (4 pieces)
salt & freshly ground black pepper
2 tablespoons flour
1 tablespoon vegetable oil
1/4 cup almonds, slivered
1/2 cup dry white wine or 1/2 cup chicken broth
4 tablespoons butter, sliced
1/4 cup green onion, sliced

Preparation

Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
Add almonds to pan and toast, about 3 minutes.
Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
Stir in butter, sauce will thicken.
Pour over chicken and garnish with green onions.