Easy Recipe Finder
Recipe Feeder
1 tb FLOUR 1/3 c SLICED ALMONDS
1/2 ts SALT 2 tb LEMON JUICE
1/4 ts PEPPER 1 x BUTTER AS NEEDED
4 ea CHICKEN BREASTS, MEAT ONLY
4 servings
ON WAXED PAPER MIX FLOUR, SALT AND PEPPER. USE TO COAT CHICKEN BREASTS. IN
A 10 INCH SKILLET, OVER MEDIUM HIGH HEAT, IN 1 TABLESPOON HOT BUTTER, COOK
CHICKEN FOR 10 MINUTES OR UNTIL BROWNED AND FORK TENDER. REMOVE CHICKEN TO
SERVING PLATTER. IN THE SAME SKILLET OVER MEDIUM HEAT, IN 1 MORE
TABLESPOON OF BUTTER, COOK ALMONDS UNTIL LIGHTLY BROWNED. STIR IN LEMON
JUICE. SPOON OVER CHICKEN. GARNISH WITH PARSLEY SPRIGS. MAKES 4 SERVING,
EACH ABOUT 230 CALORIES, 11 g FAT, 65 mg CHOLESTEROL (80 WITH BUTTER)
415 mg SODIUM.
1/2 ts SALT 2 tb LEMON JUICE
1/4 ts PEPPER 1 x BUTTER AS NEEDED
4 ea CHICKEN BREASTS, MEAT ONLY
4 servings
ON WAXED PAPER MIX FLOUR, SALT AND PEPPER. USE TO COAT CHICKEN BREASTS. IN
A 10 INCH SKILLET, OVER MEDIUM HIGH HEAT, IN 1 TABLESPOON HOT BUTTER, COOK
CHICKEN FOR 10 MINUTES OR UNTIL BROWNED AND FORK TENDER. REMOVE CHICKEN TO
SERVING PLATTER. IN THE SAME SKILLET OVER MEDIUM HEAT, IN 1 MORE
TABLESPOON OF BUTTER, COOK ALMONDS UNTIL LIGHTLY BROWNED. STIR IN LEMON
JUICE. SPOON OVER CHICKEN. GARNISH WITH PARSLEY SPRIGS. MAKES 4 SERVING,
EACH ABOUT 230 CALORIES, 11 g FAT, 65 mg CHOLESTEROL (80 WITH BUTTER)
415 mg SODIUM.
