Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 tablespoon vegetable oil

　　1 large whole boneless chicken breast with the skin (about 1 pound), halved

　　1/4 cup slice almonds

　　1/4 cup dry white wine

　　1/4 cup water

　　1 garlic clove, minced and mashed to a paste with a pinch of salt

　　1 tablespoon unsalted butter

　　2 tablespoons minced fresh parsley leaves

　　fresh lemon juice to taste

　　

Step 1

In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.

　　

Step 2

Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.