Chicken Breast Amandine

Chicken, chicken, let me count the ways!  I had the ingredients on hand and decided this recipe sounded good.  Thank you Epicurious.  (By the way, the Epicurious app is way cool!)

Here's what you will need for two hungry people:
2 boneless skinless chicken breast
1 Tbl olive oil
1/4 C sliced almonds
1/4 C dry white wine
1/4 C water
1 garlic clove minced and mashed into a paste with a pinch of salt
1 Tbl unsalted butter
2 Tbl parsley
fresh lemon juice to taste
A bunch of asparagus, woody ends trimmed off.
Sea salt and fresh ground pepper

Prepare the asparagus ahead of time by trimming off the tough ends, place in a foil lined baking dish.  Drizzle with olive oil, sprinkle with sea salt and ground pepper.  Set aside.

Heat the oil in a skillet until hot but not smokin!  Brown the chicken which has been patted dry and seasoned with sea salt and ground pepper.  Saute for 2 minutes on each side.  Reduce the heat to low and cook until cooked through.  Transfer to heated plates.

Meantime in a 400 degree oven roast the prepared asparagus until it's tender crisp.  

Add the water, wine, garlic paste to the skillet.  Boil and reduce to half.

Take the skillet off the heat, add the butter, parsley, almonds, and a squeeze of lemon.  Stir to make a nice sauce.

Spoon the almond sauce over the chicken!  Oh My!

Tonight I added a crisp romaine salad with tomato wedges and ranch dressing.  The Simply line of dressings are just that, Simple.  No added stuff!

Oh, and the "Pots of Creme" that I made last night---Not pronounced

Pots of Cream, instead, Po Deau Creahm, Po Deau Creahm.  So French! 

So delicious! Thanks Pioneer Woman Blog!

Dessert!  Oh, Stop Right Now!!!

Ok, don't stop!

The Little Black Dress Merlot complimented the Pots of Creme --- deliciously!

Just one more shot of that dessert.  Sorry! I can't stop!

Enjoy friends!!