Chicken Breasts In Almond Sauce

Preparation:

Preparation: In a saucepan, melt half the butter and brown the chicken breasts over low heat. Add the lemon juice, salt and pepper, cover and cook for 20 minutes. Remove the meat and put half of the remaining butter, the chopped almonds, the crushed garlic and the thinly sliced onion into the bowl. As soon as the almonds have browned, add the remaining butter, pour in the wine and let it evaporate. Put the breasts back in the pan, when they are hot, arrange them on a serving plate, cover them with the sauce, sprinkle with chopped fresh parsley. Accompanying wines: Valle D'Aosta Petit Rouge DOC, Colli Piacentini Cabernet Sauvignon DOC, Corvo Rosso VdT Di Sicilia.