Chicken Almondine

a.. 1/2 cup sliced almonds
b.. 1/4 cup butter or margarine, melted
c.. 1/4 cup all-purpose flour
d.. 1/4 teaspoon dried rosemary, crushed
e.. 1/4 teaspoon salt
f.. 1/4 teaspoon freshly ground pepper
g.. 8 chicken breast halves, boneless
h.. 1/2 cup dry white wine
Saute almonds in butter in a large skillet over medium heat until lightly
browned. Remove almonds with a slotted spoon, reserving butter in skillet.
Set almonds aside.
Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture.
Brown chicken in reserved butter over medium-high heat 4 minutes on each
side. Stir in wine; cover, reduce heat, and simmer 15 minutes or until
chicken is done.

Remove chicken to a serving platter, reserving juices in skillet. Set
chicken aside, and keep warm. Bring juices to a boil; stir in reserved
almonds. Spoon almond mixture over chicken.
Yield: 8 servings.