Chicken Breasts Amandine
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry sherry||3 Tablespoon|
|Chicken breasts||2 , halved lengthwise|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Combine flour, salt, paprika, and pepper.
Melt butter; remove from heat.
Stir in sherry.
Coat chicken with flour mixture, then dip both sides in butter mixture.
Sprinkle both sides of chicken with almonds; pat to stick.
Place chicken, skin side up, in greased shallow baking pan.
Bake, covered, at 375° for 20 minutes.
Uncover; bake till chicken is golden, 20 to 25 minutes longer.
Do not turn.