Ingredients:
1 1/2 lbs boneless skinless chicken breast halves
2 ounces slivered almonds
1/3 cup dry breadcrumbs
1/2 teaspoon salt
1 egg whites
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons lemon juice
1/3 cup dry white wine
Directions:
Pound chicken breasts to 1/2-inch thick.
In a blender or food processor, finely grind the almonds.
Combine the almonds, bread crumbs and salt on a plate.
Whip the egg white and water together.
Dip the chicken into the egg white and coat with the almond mixture, shaking off any excess.
Heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink, turning once during the cooking time.
Remove the chicken from the skillet and keep warm.
Heat the lemon juice and wine in the skillet over low heat, stirring to loosen the browned bits from the bottom of the skillet.
Place a tablespoon of the wine sauce over the top of each chicken breast half and serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.