About this recipe:Keep chicken breasts in the freezer for healthy, super-quick meals like this one for any day of the week. This easy dish is best served with chunky chips and a crisp green salad.
4 tbsp plain flour
paprika and/or mace
4 skinless chicken breast fillets, about 125g each
50g slivered or flaked almonds
2 tbsp olive oil or 25g unsalted butter
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Method Prep:5min › Cook:11min › Ready in:16min
Season 4 tbsp plain flour, adding a generous pinch of paprika and/or mace. Roll 4 skinless chicken breast fillets, about 125g each, in the flour until well coated. Heat a dry frying pan and toast 50g slivered or flaked almonds until golden. Shake the pan and stir the almonds frequently so that they do not burn – they will brown in 2-3 minutes. Remove from the pan. Heat 2 tbsp olive oil or 25g unsalted butter in the pan and cook the chicken over a medium heat for about 4 minutes on each side or until browned and cooked through. Serve sprinkled with the almonds, and with lemon wedges for their juice.