1

Rinse chicken and pat dry. Dredge chicken in flour and shake off excess. Set aside.

2

Beat eggs in small bowl with salt and pepper. Set aside.

3

In another bowl, combine breadcrumbs and almonds. Dip chicken into egg mixture, then pat crumb mixture onto chicken breasts.

4

Place breasts onto rimmed cookie sheet and refrigerate until ready to cook.

5

Heat butter and oil in large skillet. Add chicken and cook gently 6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm while preparing sauce.

6

To make sauce: wipe skillet clean and return to heat. Add sauce ingredients and bring to a boil. Reduce heat and stir until slightly thickened. Drizzle sauce over chicken breasts.