Southern Living's Chicken Amandine

Last night I tackled a truly delightful recipe. As silly and cliche as that sounds...it's true.
Let me elaborate:
After spending a ridiculous amount of time looking through this book,

I decided that Chicken Amandine looked delicious, simple, but something I could dress up on a plate and be proud of. It turned out to be incredibly easy and very tasty.
First off, if you've had a frustrating day, this is the dish for you! I got to pound to heck out of four chicken breasts, which was easy AND a stress reliever! I did this to the wonderful smell of sliced almonds browning in butter. YUM!
After removing and the almonds, I coated the chicken lightly with a blend of flour, salt, and pepper, then browned them in the remaining butter. After browning I added 1/2 cup of white wine, (which I would substitute chicken stock for, if you don't like cooking with alcohol) and simmered the chicken for 15 minutes.
These 15 minutes gave me plenty of time to whip up some sauteed green beans and carrots. I think fresh veggies are a perfect addition to this dish, and they look beautiful on the plate.
The sauce was a quick reduction with the remaining wine/juices and the almonds browned earlier. A tip: in the future I will make sure to get a white wine that is not quite so tart. It did not cook off in the sauce and was mildly distracting from the flavor. Vanilla tones would really bring out the almond much better.
Here's a picture for you to drool over...


Be prepared...I think next time I'll do a dessert.