Preheat oven to 350. Flatten each chicken breast to 1/4 inch thickness. Using a sifter, coat each piece with flour. (To flatten chicken, put one breast half between two sheets of wax paper and pound with a meat mallet, rolling pin or heavy bottomed pan, being careful not to tear chicken.) Heat 2 T. margarine, the olive oil and garlic in nonstick skillet. Add chicken and cook over medium high heat for 2 to 3 minutes on each side or until golden. brown. Transfer chicken to a baking dish and place in oven. Bake for 8 to 10 minutes or until chicken is cooked through. While chicken is baking add remaining tablespoon margarine and scallion to skillet and sauté over medium heat until scallion is slightly translucent, 2 to 3 minutes. Add water, bouillon granules, lemon juice and lemon zest. Bring mixture to a boil. Scrap sides of skillet occasionally. Simmer until sauce has thickened slightly, about 5 minutes. Pour sauce over chicken pieces. Garnish with parsley and almonds, Serves 4
To toast almonds simply cook them under broiler until pieces begin to brown, watching carefully to prevent burning.