Cheater's Chicken Meuniere With Almonds

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/4 ounces brown gravy mix (i used knorr)
• 12 tablespoons butter (1 1/2 sticks divided)
• 1/4 cup 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

Recipe

• 1 the sauce:.
• 2 prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). keep warm.
• 3 add wine to gravy and cook 2 minutes over low heat.
• 4 add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
• 5 add 8 tbs (1 stick) butter and stir occasionally. once incorporated keep warm.
• 6 this makes enough sauce for several uses.
• 7 the almonds:.
• 8 toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. remove from pan so a not to scorce them.
• 9 the chicken:.
• 10 pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
• 11 combine flour, salt, and pepper on a plate.
• 12 heat the remaining butter and the olive oil into a large skillet until hot.
• 13 dredge chicken into flour mixture to coat.
• 14 place chicken in pan. cook 4 minutes each side (or thereabouts) until done.
• 15 drain chicken on paper towels to absorb excess oil.
• 16 place chicken on a serving platter. drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
• 17 serve immediately.