Chicken Almondine

Ingredients

 * 8 whole chicken breasts, split in half, skinned and boned
 * 3 eggs
 * 1 c. flour
 * 1 c. milk
 * 1 tsp. grated lemon peel
 * 2 tsp. salt
 * 1/4 tsp. pepper
 * 3 c. dried bread crumbs
 * 2 c. slivered almonds
 * 1/2 tsp. tarragon, crushed
 * 3/4 c. margarine
 * 4 Tbsp. salad oil
 * 2 c. chicken broth
 * 1/4 c. lemon juice
 * 3 Tbsp. minced parsley
 * lemon wedges and parsley for garnish

Directions
baking pan and place in a warm oven.
 * 1) Slightly flatten chicken breasts between two sheets of wax paper; set aside.
 * 2) In a blender combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
 * 3) Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
 * 4) Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in large pan. Remove chicken from batter, draining well.
 * 5) Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 * 6) In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
 * 7) Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large
 * 1) Wipe out skillet with paper towels.
 * 2) Add more oil and margarine. Repeat until all chicken has been lightly browned.
 * 3) Then add chicken broth and lemon juice to skillet and heat to a simmer.
 * 4) Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
 * 5) Leave sauce in skillet and cover. Remove from heat and set aside.
 * 6) At serving time, heat sauce to boiling and season to taste. Stir in parsley.
 * 7) To serve, arrange chicken on serving platter.
 * 8) Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.