CHICKEN BREAST AMANDINE

l tbsps. vegetable oil
l large whole boneless chicken breast with the skin (about l lb.)
halved
l/4 cup sliced almonds
l/4 cup dry white wine
l/4 cup water
l garlic clove, minced and mashed to a paste with a pinch of salt
l tbsps. unsalted butter
2 tbsps. minced fresh parsley leaves
fresh lemon jhuice to taste
In a heavy skillet heat oil over mod-high heat until it is hot but
not smoking and in it brown chicken, patted dry and seasoned with
s&p, for 2 mins. on each side. Reduce the heat to mod-low, cook the
chicken for 6 mins. more on each side, or until it is cooked thru.
Transfer it to 2 heated plates. Cook the almonds in thge oil that
remains in skillet over mod. heat, stirring, for l min. or until
golden and transfer them with slotted spoon to paper towel to drain.
Add to skillet the wine, water & garlic paste and boil mixture until
it is reduced by half. Remove the skilet from heat, stir in butter,
parsley, almons, lemon juice and s&p to taste and spoon the almond
sauce over the chicken.
Serves 2. Bon Appetit Sept. l992