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PdfBring a pan of salted water to a boil and put in the chicken breasts. Boil them for 2 minutes and drain. Remove the tiny tip of wing bone, if there is one, on each breast half. Dry the breast halves thoroughly on paper towels.
Mix some flour with a little salt and pepper, and dust the chicken breasts with it. Heat half the butter in a heavy pan on each side. Add the lemon juice and season with salt and pepper. Cover the pan and sauté gently, over low heat, until the chicken is tender. Remove the chicken halves and add to the pan the almonds, garlic, onion and another 2 tablespoons [30 ml.] of butter. Shake the pan over medium heat until the almonds are nicely browned. Then stir in the rest of the butter alternately with the wine.
Return the chicken to the pan and reheat. Arrange the chicken breast halves in a warmed, shallow serving dish. Spoon the almonds and sauce over the chicken and sprinkle with chopped parsley.