Quick Apricot Almond Chicken

• 1/2 cup lemon juice
• 1/4 cup Dijon mustard
• 2 teaspoons minced garlic
• 1/2 teaspoon white pepper
• 1/2 cup plus 2 tablespoons olive oil, divided
• 6 boneless skinless chicken breast halves (4 ounces each)
• 3 tablespoons cornstarch
• 1 can (14-1/2 ounces) chicken broth
• 1 cup apricot preserves
• 2 tablespoons butter
• 1 cup sliced almonds
• Hot cooked rice

1. In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170u0b0.
3. Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.

lemon juice, dijon mustard, garlic, white pepper, olive oil, chicken, cornstarch, chicken broth, apricot preserves, butter, almonds, rice

Taken from www.tasteofhome.com/recipes/quick-apricot-almond-chicken/ (may not work)