* 4 chicken breasts, bones and skin removed
* 40 g (1 ½ oz) butter
* Juice from ½ a lemon
* Chopped zest from ¼ of a lemon
* 40 g (1 ½ oz) almond flakes or halves, chopped and toasted, browned but NOT burnt
* 1 garlic clove, crushed
* 1 onion, sliced finely
* 1 bell pepper (or a coloured mix of bell peppers), chopped
* 2 tablespoons parsley
* 50 ml (2 fl oz) dry white wine
* 2 teaspoons cornflour mixed to a paste with a little cold water
* Salt and freshly ground black pepper to taste

===Method===
* Melt half of the butter in a pan and gently brown the chicken pieces on both sides
* Add the lemon juice, season with salt and pepper and return to a gentle heat and cook for 20 minutes
* Remove the chicken and keep warm
* Add the remaining butter, onions, Garlic and brown the onions being careful not to burn them
* Add the half of the toasted almonds, cornflour, wine and return the chicken and turn the heat up to reduce the liquid so there is just a little sauce
* Garnish with the remaining almond slices
* Pour into a warm serving dish

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