Almond Lemon Chicken

Name: Almond Lemon Chicken
Ingredients: 5 Tbsp. lemon juice; 3 Tbsp. Dijon mustard; 2 cloves garlic, chopped; 1/4 tsp. pepper; 6 1/2 Tbsp. olive oil, divided; 3 whole chicken breasts, skinned, boned and cut in half; 1 c. sliced almonds; 2 c. chicken broth; 1 tsp. cornstarch, dissolved in 1 Tbsp. water; 2 Tbsp. lemon or orange marmalade; 2 Tbsp. butter, cut in bits; 2 Tbsp. chopped, fresh parsley; 1/4 tsp. red pepper

13 ingredients

13 steps

Ingredients

5 Tbsp. lemon juice
3 Tbsp. Dijon mustard
2 cloves garlic, chopped
1/4 tsp. pepper
6 1/2 Tbsp. olive oil, divided
3 whole chicken breasts, skinned, boned and cut in half
1 c. sliced almonds
2 c. chicken broth
1 tsp. cornstarch, dissolved in 1 Tbsp. water
2 Tbsp. lemon or orange marmalade
2 Tbsp. butter, cut in bits
2 Tbsp. chopped, fresh parsley
1/4 tsp. red pepper

Directions

1

Combine first 4 ingredients.
2

Beat in 5 tablespoons of oil. Add chicken and marinate 1 hour at room temperature.
3

In a large skillet, saute almonds in 1/2 tablespoon of oil until golden. Remove and reserve.
4

Wipe out pan.
5

Drain chicken.
6

Reserve marinade.
7

Cook chicken over high heat in remaining 1 tablespoon of oil until brown on each side, 6 to 10 minutes total or until just tender.
8

Remove chicken.
9

Strain marinade into pan.
10

Add chicken broth and cornstarch mixture.
11

Cook over high heat, stirring occasionally, until sauce reduces by half, about 5 minutes.
12

Add marmalade and stir over medium heat until melted. Stir in butter, parsley and red pepper.
13

Return chicken to pan. Heat through and add almonds.