4 boneless, skinless chicken breasts 2 Tablespoons lemon juice 2 Tablespoons dry white wine Salt and fresh ground pepper to taste 2 Tablespoons olive oil 1 cup sliced almonds
Place the almonds in a small dry skillet over medium heat and toast until lightly browned, remove from heat. Flatten each breast with the side of a meat mallet until all are uniform in thickness. Season the chicken breasts with salt and pepper and place them on a plate. Drizzle the breasts with lemon juice and wine. Place the almonds in a grinder and grind until the pieces are small enough to make a coating for the chicken. Coat the chicken with the crushed almonds. Heat a large skillet over medium-high heat and add oil. When hot, add chicken and saute until browned on both sides and cooked through. Remove from pan, transfer to a cutting board and slice each breast diagonally.