Cheater'S Chicken Meuniere With Almonds

• 1 1/4 ounces brown gravy mix (I used Knorr)
• 12 tablespoons butter (1 1/2 sticks divided)
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 2 tablespoons parsley, fresh, minced
• 1/2 cup almonds, sliced
• 3 tablespoons olive oil
• 1 lb boneless skinless chicken breast
• 1 cup flour
• salt & pepper

1. The sauce:.
2. Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm.
3. Add wine to gravy and cook 2 minutes over low heat.
4. Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes.
5. Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm.
6. This makes enough sauce for several uses.
7. The almonds:.
8. Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them.
9. The chicken:.
10. Pound chicken breasts until flattened into a uniform thickness of 1/2 inch.
11. Combine flour, salt, and pepper on a plate.
12. Heat the remaining butter and the olive oil into a large skillet until hot.
13. Dredge chicken into flour mixture to coat.
14. Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done.
15. Drain chicken on paper towels to absorb excess oil.
16. Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds.
17. Serve immediately.

brown gravy mix, butter, white wine, lemon juice, worcestershire sauce, bay leaf, parsley, almonds, olive oil, chicken breast, flour, salt

Taken from www.food.com/recipe/cheaters-chicken-meuniere-with-almonds-398414 (may not work)