| Ingredients:
1/3 cup Blue Bonnet butter Blend
1/3 cup Planters Sliced Almonds
1/4 cup All-purpose flour
1/4 teaspoon Salt
1/8 teaspoon Ground black pepper
2 whole Boneless chicken breasts, split (about 1 lb)
1/2 teaspoon Thyme leaves
1/2 cup Dry white wine or chicken stock
2 cups Broccoli flowerets, cooked |
| Instructions:
In skillet, over medium-low heat, melt butter blend. Add almonds; cook, stirring occasionally, until golden brown, about 5 minutes. Remove almonds with slotted spoon; set aside.
Combine flour, salt and pepper. Coat chicken with mixture; shake off excess. Stir thyme into skillet. Over medium heat, brown chicken on both sides; stir in wine or chicken stock. Cover; cook over low heat for 5 to 10 minutes or until done. Add broccoli, cook until heated through. Remove broccoli and chicken to heated platter. Heat pan juices to boiling, stir in almonds; spoon over chicken.
Makes 4 servings.
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