are you looking for a simple yet special recipe for chicken?
My grandmother was used to cook it in a butter and wine sauce with a little rosemary and other seasonings and served with sauteed almonds.
You can serve this chicken with hot cooked rice and steamed broccoli or a richer Brussels sprouts gratin for a delicious everyday family meal.
1/2 cup sliced almonds (or slivered almonds)
6 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary (crushed)
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon ground pepper
6 to 8 boneless chicken breast (halves, skin removed)
4 green onions (chopped)
1 clove garlic (minced)
3/4 cup dry white wine
How to Make It
Heat the butter over medium heat in a large skillet. When the butter is hot, add the almonds. Cook, stirring until almonds are lightly browned and aromatic. Remove almonds to a plate or bowl with a slotted spoon or spatula, reserving butter in skillet. Set the almonds aside.
Combine the flour, rosemary, salt, and pepper in a bowl. Dredge the chicken breast halves in the flour mixture.
Brown chicken over medium heat in the reserved butter for about 4 to 5 minutes on each side. Add the green onions and garlic to the skillet and cook for 1 minute longer. Add the wine to the skillet and cover the pan. Reduce heat to low and simmer 15 minutes, or until chicken is done.
With a slotted spoon or spatula, remove the chicken to a serving platter; keep warm. Bring juices to a boil; stir in reserved almonds. Taste and adjust seasonings.
Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.