Almond Chicken

Name: Almond Chicken
Ingredients: 1/3 cup lemon juice; 3 tablespoons Dijon mustard; 2 garlic cloves, minced; 1 tablespoon olive oil; 1/2 teaspoon white pepper; 4 skinned and boned chicken breast halves; 1 teaspoon olive oil; 2 cups reduced-sodium fat-free chicken broth; 1 teaspoon cornstarch; 1 tablespoon water; 3 tablespoons orange marmalade; 1 tablespoon light margarine; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon dried crushed red pepper; 2 tablespoons chopped fresh parsley; 1/4 cup sliced almonds, toasted

17 ingredients

4 steps

Ingredients

1/3 cup lemon juice
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon white pepper
4 skinned and boned chicken breast halves
1 teaspoon olive oil
2 cups reduced-sodium fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
3 tablespoons orange marmalade
1 tablespoon light margarine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh parsley
1/4 cup sliced almonds, toasted

Directions

1

Whisk together first 5 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade.
2

Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet.
3

Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute.
4

Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds.