2 chicken breasts, boneless and skinless, cut in half
4 tablespoons of cold butter
1 tablespoon of olive oil
1/3 cup of dry white wine
1 teaspoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of pitted green almonds, well washed
2 tablespoons of chopped parsley
Lemon slices for garnish
Salt and black pepper to taste
2 chicken breasts, boneless and skinless, cut in half
4 tablespoons of cold butter
1 tablespoon of olive oil
1/3 cup of dry white wine
1 teaspoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of pitted green almonds, well washed
2 tablespoons of chopped parsley
Lemon slices for garnish
Salt and black pepper to taste
Place the chicken breast between two plastic sheets
Pound with the meat mallet until the meat is tender
Remove the plastic sheet
Season and reserve
In a non-stick skillet, melt 1/2 tablespoon of butter with 1/2 tablespoon of olive oil
When the butter stops foaming, add two chicken breast pieces and cook over low heat until lightly browned on both sides
Transfer to a plate and place in a very low oven
Heat the remaining butter with 1/2 tablespoon of olive oil in a skillet and cook the leftover chicken
Remove excess fat from the skillet, add white wine and let it simmer over high heat until reduced by half
Lower the heat and add lemon zest, lemon juice, green almonds, and parsley
Cut the remaining butter into small pieces and mix with the sauce using a hand blender
Place the chicken in individual plates, pour the sauce over the top, sprinkle with the remaining parsley, and garnish with lemon slices
Serve with a salad of greens and carrots if desired
Serves 4.
