Chicken Amandine

1 C toasted almonds, ground
2/3 C minced parsley
1 C fresh bread crumbs
4 whole chicken breasts, halved, skinned & pounded thin
3 egg whites, beaten with 1/2 t water until frothy
1/2 C butter
3/4 C grated Parmesan
2-3 T butter
2-3 T slivered almonds
1 clove garlic
1/4 C dry white wine
Juice of 1/2 lemon
2 T sour cream

Combine ground almonds, parsley and bread crumbs.  Dip chicken into egg whites then into almond mixture, coating thoroughly.  Chill several hours to set coating.

Melt 1/2 C butter over medium-high heat.  Saute breasts until brown and crisp on each side.  About 30 seconds before removing chicken from pan, sprinkle 1 T Parmesan on each chicken breast.  Remove from pan and keep warm.

In same pan, melt 2-3 T butter and stir to loosen any particles remaining on bottom.  Add slivered almonds and whole garlic clove.  Saute until almonds are brown.  Add wine and lemon juice, cooking until liquids are reduced by half.  Lower heat and blend in sour cream.  Pour sauce over chicken.