Almond Lemon Chicken

• 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

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.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450645 (may not work)