Lemon Almond Chicken

• 1-1/4 cups all-purpose flour
• 2-3/4 teaspoons salt
• 3/4 teaspoon pepper
• 6 large boneless skinless chicken breast halves
• 2 large eggs, beaten
• 2 tablespoons canola oil
• 1/4 cup plus 2 tablespoons butter, divided
• 1 tablespoon minced green onions
• 1 garlic clove, minced
• 1-1/2 cups chicken broth
• 1/2 cup dry white wine or ginger ale
• 3 tablespoons lemon juice
• 1/2 cup slivered almonds, toasted
• Minced fresh parsley
• 1 lemon, thinly sliced

1. In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs.
2. Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish.
3. For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken.
4. Bake, uncovered, at 375u0b0 for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.

flour, salt, pepper, chicken, eggs, canola oil, butter, green onions, garlic, chicken broth, white wine, lemon juice, slivered almonds, fresh parsley, lemon

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