Heat oil in a large frying pan over medium high heat.
Coat chicken with flour mixture by shaking in bag.
Add chicken to hot skillet and saute chicken until browned on both sides, about 7 minutes. Remove chicken from pan, keep warm.
Add almonds to pan and toast, about 3 minutes.
Add wine to pan and scrape up browned bits from the bottom of the pan.Simmer until slightly reduced, for 3 minutes.
Stir in scallions and butter, untill melted.
Add chicken to pan and stir.
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