1/2 cup chablis or 1/2 cup other dry wine (apple juice may be used as a subsitute)
Steps:
Saute almonds in butter in a large skillet over medium heat until lightly browned.
Remove 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 or apple juice, 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.
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