Almond Lemon Chicken

Ingredients

• Servings: 6
• 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

Recipe

• 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.