Submitted by Kathy Frederiksen

Chicken Amandine  = 4 servings

1 T. Flour (rice flour is ok)
1/4 tsp. Pepper
1/2 tsp. Salt
2 boneless, skinless Chicken breasts, cut each in half
1/3 cup slivered almonds
2 Tbsp. Lemon juice
2 Tbsp. Butter

Mix flour, pepper & salt.  Coat chicken in mixture.
Heat 1 Tbsp. Butter in frying pan.  Cook chicken till brown, about 10 min.  Remove to serving platter.
Heat remaining 1 Tbsp. Butter in pan.  Stir in almonds oil lightly browned.
Stir in lemon juice.  Pour over chicken.