Lemon Almond Chicken

• 5 Tbsp. lemon juice
• 3 Tbsp. Dijon mustard
• 2 cloves garlic
• 1/4 tsp. pepper
• 6 1/2 tsp. olive oil
• 6 chicken breasts
• 1 c. almonds, sliced
• 2 c. chicken broth
• 1 tsp. cornstarch, dissolved in 1 Tbsp. water
• 2 Tbsp. orange marmalade
• 2 Tbsp. butter
• 2 Tbsp. parsley
• 1/4 tsp. red pepper flakes

1. Combine lemon juice, mustard, garlic and pepper.
2. Add 5 teaspoons of the oil. Add chicken to the marinade and let sit at least one hour.
3. In a large skillet, saute almonds in 1/2 teaspoon of oil until brown.
4. Remove.
5. Drain chicken; reserve marinade. Cook chicken in remaining oil for 6 to 10 minutes.
6. Add marinade to pan and add chicken broth and cornstarch mix.
7. Heat until mixture reduces by half.
8. Add marmalade.
9. Melt.
10. Stir in butter, parsley and red pepper flakes.
11. Return chicken to pan and add almonds.
12. Garnish with lemon.
13. Serve with rice or your favorite side dish.

lemon juice, mustard, garlic, pepper, olive oil, chicken breasts, almonds, chicken broth, cornstarch, orange marmalade, butter, parsley, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705445 (may not work)