2 whole chicken breasts
1 tablespoon chopped green onion (about 12 ounces each), split
1 small clove garlic, minced
1/2 teaspoon salt

2 tablespoons sliced almonds
1/4 teaspoon pepper
1/4 cup dry white wine or vermouth
1/4 teaspoon leaf marjoram, crumbled
2 tablespoons lemon juice
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon chopped parsley

Preheat oven to 350. Skin and bone chicken breasts. Combine salt, pepper and marjoram on wax paper. Rub chicken with seasonings. Brown chicken breasts in oil on both aides in a medium-size skillet with an oven-proof handle until lightly browned, about 5 minutes total. Add green onion and garlic; saute just until tender, about 2 minutes. Sprinkle almonds over chicken. Bake at 350 for 25 minutes or until chicken is tender.

Remove chicken with almonds to platter; keep warm. Add wine and lemon juice to skillet. Cook, stirring to scrape up browned bits, over medium heat until sauce is slightly thickened, about 5 minutes.

Stir in butter and parsley; remove from heat. To serve: spoon sauce onto 4 serving plates; place chicken on top of sauce Garnish with seedless green grapes, sliced avocado, parsley or lemon wedges