Green Beans Almondine

Pick green beans that are about the same size and not too fat. Top and tail them and wash them. You’ll probably need to cut them. If you can leave them in about 6” lengths, do so. Otherwise, go ahead and cut them in about 1-1/2” pieces. The longer ones look more elegant but aren’t as easy to eat. Cook them in boiling salted water until tender-crisp. I like all of the raw taste gone but I want them to still have a bit of bite. Mom likes hers cooked to death. Cook them however suits your family. As soon as they’re done, drain them and set them aside. Throw out the water. In the same pan, heat 2 tablespoons of butter. Add 1/2 cup of slivered or sliced almonds. Heat for a couple of seconds, add the green beans, toss everything together, and serve. You can cook the beans ahead of time, if you want, and then reheat them in the butter at the last minute. 

Parmesan Almond Chicken Breasts

1 lb boneless, skinless chicken breasts, sliced about 1/2” thick

1/2 c grated shredded parmesan (preferably the real stuff, not from a green can!)

1/4 c sliced or slivered almonds (or almond flour)

1 T dried parsley flakes

1 t garlic powder

1 t salt

1/2 t pepper

1 t poultry seasoning

1 T oil (Mom uses Pam, but I prefer oil)

Put everything but the chicken and the oil in a small blender jar and whirl it a few times. You’ll probably need to scrape down the sides. When it’s fully mixed and the parmesan and almonds are broken up, put the mixture on a plate or in a flat bowl. Dip the slices of chicken in the parmesan almond mixture. You want a fairly thin coating or there won’t be enough for all of the chicken. Meanwhile, heat a skillet over medium high heat. Add the oil to the hot skillet and heat for just a few seconds, then put in the chicken. Cook it, turning occasionally, until done. We used an electric skillet at Mom’s house, set to 300, and it took about 10 minutes. The chicken wasn’t completely thawed, though, so it might not take as long for you. If some of the coating sticks to the bottom of the skillet, scrape it out and eat it! Cook’s privilege, you know.