Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Extra virgin olive oil |
| 1 tablespoon | Vegetable oil |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | White wine vinegar |
| 2 tablespoons | Minced parsley, (up to 3) |
| 1 small | Clov garlic, minced |
| \N \N | Salt and freshly ground black pepper |
| ½ pounds | Skinless boneless chicken breasts or chicken \"tenders\" |
| 2 tablespoons | Unsalted butter |
| ½ cup | Finely ground almonds |
In a shallow dish combine the olive and vegetable oils, mustard, vinegar, parsley and garlic. Season to taste with salt and pepper. Slice the chicken breasts in half, horizontally so you are left with pieces, about ⅜ inch thick. Marinate the chicken in the mustard mixture in the shallow dish, for as long as possible
Dip the chicken in almonds and saute in butter for about 5 minutes a side or until just cooked through.
Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6666 Posted to MC-Recipe Digest V1 #607 by 4paws@... (Shermeyer-Gail) on May 12, 1997