- 1 chicken breast
- 20 g of butter
- a quarter of lemon
- 40 g of almonds
- a glove of garlic
- an onion
- a small glass of dry white wine
- parsley, salt pepper, q.s.
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In a saucepan melt half of the butter and brown on a low flame the chicken breasts. Add the lemon juice, salt, pepper, cover and cook for 20 minutes. Take the meat off and put in the saucepan half of the remaining butter, the minced almonds, the crushed garlic and the onion cut in strips. When the almonds are browned, add the butter left, pour the wine and let it evaporate. Put the chicken breasts in the saucepan again and warm them; then place them in a dish, dress (season) with the sauce and some fresh chopped parsley |
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