Pat the chicken breasts dry with a paper towel.

Sprinkle both sides of the chicken breasts with salt and pepper.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

Add the chicken breasts to the skillet and cook for about 5-7 minutes per side until golden brown and cooked through.

Once cooked, remove the chicken from the skillet and place it on a warm plate.

Add the remaining butter to the skillet and toss in the sliced almonds. Toast them for about 2-3 minutes until golden brown.

Return the chicken to the skillet and drizzle with the toasted almonds and any remaining butter.

Sprinkle chopped parsley over the top and serve immediately.