Balsamic Almond Chicken

• 1/2 cup ground almonds
• 1/4 cup all-purpose flour
• 2 eggs
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons canola oil
• 1 teaspoon cornstarch
• 1/2 cup chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar

1. In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk eggs. Flatten chicken to 1/4-in. thickness. Dip chicken in eggs; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear.
2. Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken.

ground almonds, allpurpose, eggs, chicken breast halves, canola oil, cornstarch, chicken broth, balsamic vinegar, brown sugar

Taken from www.tasteofhome.com/recipes/balsamic-almond-chicken/ (may not work)