|5||tablespoons lemon juice|
|3||tablespoons Dijon mustard|
|2||cloves minced garlic|
|1/4||teaspoon white pepper|
|6 1/2||tablespoons olive oil|
|6||boneless skinless chicken breast halves|
|1||cup sliced almonds|
|2||cups chicken broth|
|2||tablespoons lemon marmalade|
|2||tablespoons butter, cut into pieces|
|2||tablespoons chopped fresh parsley|
|1/4||teaspoon red hot pepper flakes|
Combine first 4 ingredients. Beat in 5 tablespoons oil.
Add chicken and marinate 1 hour at room temperature.
In a large skillet, saute almonds in 1/2 tablespoon oil until golden.
Remove and reserve. Wipe out pan. Drain chicken; reserve marinade.
Cook chicken over high heat in remaining 1 tablespoon oil until brown on each side,
6 to 10 minutes total, or until just tender; remove and reserve.
Strain marinade into pan. Add chicken broth and cornstarch mixture.
Cook over high heat, stirring occasionally until sauce reduces by slightly
more then one half, about 5 minutes.
Add marmalade and stir over medium heat until melted, over high heat.
Stir in butter, parsley, and red pepper flakes.
Return chicken to pan and heat through. Add almonds.
Garnish with lemon slices.
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