Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Almond Chicken
| 1/3 cup lemon juice |
| 3 tablespoons Dijon mustard |
| 2 garlic cloves, minced |
| 1 tablespoon olive oil |
| ½ teaspoon white pepper |
| 4 skinless boneless chicken breasts |
| 1 tablespoon olive oil |
| 2 cups chicken broth |
| 1 teaspoon cornstarch |
| 1 tablespoon water |
| 3 tablespoons orange marmalade |
| 1 tablespoon margarine |
| ½ teaspoon salt |
| ½ teaspoon black pepper |
| ¼ teaspoon crushed red pepper |
| 2 tablespoons chopped fresh parsley |
| ¼ cup sliced almonds, toasted |
Whisk together first five ingredients. Reserve ¼ cup and place rest of mixture in shallow dish. Add chicken,, cover, and chill one hour. Remove chicken from marinade; discard marinade.
Cook chicken in 1 tablespoon oil 4-5 minutes per side or until almost done. Remove, reserving drippings in skillet.
Add reserved ¼ cup marinade and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, one minute.
Stir in marmalade and next four ingredients. Return chicken to skillet; spoon sauce over chicken. Simmer 1-2 minutes. Remove from skillet onto platter and sprinkle with parsley and almonds.
NOTE: I marinated the breasts overnight and did so in a rectangular Tupperware container so I could turn them. Next time I make it, I will fix rice and serve it over that. The sauce has a really good flavor and is nice over the chicken, but it would also be good served on top of rice. I found this in January 2001 Southern Living. They called for cooking the breasts in 1 teaspoon of olive oil, but I used one tablespoon instead. They also designated fat free chicken broth and light maragarine.