- 5 tablespoons lemon juice
- 3 tablespoons Dijon-style prepared mustard
- 2 cloves garlic, chopped
- 1/4 teaspoon ground white pepper
- 6 1/2 tablespoons olive oil
- 6 skinless, boneless chicken breasts
- 1 cup sliced almonds
- 2 cups chicken broth
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- 2 tablespoons orange marmalade
- 2 tablespoons butter, cut into pieces
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red pepper flakes
- 6 slices lemon, for garnish
- Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
- In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
- Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
03/29/2017
recipepes.com
Almond Lemon Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
