Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • ¼ teaspoon salt (1g)
  • ¼ teaspoon black pepper (1g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons olive oil (30ml)
  • ½ cup sliced almonds (50g)
  • 3 tablespoons unsalted butter (42g)
  • 2 cloves garlic, minced
  • ¼ cup chicken broth (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • Fresh parsley, chopped, for garnish
  • Additional salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Lightly coat chicken in flour; shake off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Add chicken breasts; cook for about 6-7 minutes per side until golden brown and cooked through.
  5. Remove chicken from skillet and keep warm.
  6. In the same skillet, melt butter; add sliced almonds and toast until golden, about 2-3 minutes.
  7. Add garlic, sauté for 30 seconds until fragrant.
  8. Stir in chicken broth and lemon juice; simmer to combine flavors.
  9. Pour almond sauce over the chicken and garnish with fresh parsley.