4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.