Instructions: Heat oven to warm setting. Heat oil in a large nonstick skillet over high heat. Sprinkle chicken legs with salt and pepper. Brown chicken 3 to 4 minutes on each side. Reduce heat to low, cover and cook 30 minutes, until chicken is cooked through. Transfer to a platter and place in oven.

Add almonds to skillet; cook 2 to 3 minutes, until golden. Transfer to a plate with a slotted spoon. Pour off fat from skillet.

Add wine, water and garlic to skillet. Increase heat to high and cook, stirring occasionally, until mixture is reduced by half. Remove from heat and stir in almonds, butter, parsley and lemon juice. Spoon sauce over chicken.

This recipe yields 4 servings.

Description: "An easy French classic, this recipe also works well with turkey cutlets or trout fillets (just reduce the cooking time)."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.