Marinated chicken breast halves are pan-fried and served in a spicy orange marmalade pan sauce topped with sliced almonds.
1/3 cup lemon juice
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon vegetable oil
1/2 teaspoon white pepper
4 skinned and boned chicken breast halves
1 teaspoon vegetable oil
2 cups chicken broth
1 teaspoon cornstarch
1 tablespoon water
3 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh parsley
1/4 cup sliced almonds, toasted
- Whisk together first 5 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade.
- Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet
- Add reserved 1/4 cup marinade mixture 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, 1 minute.
- Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds.
Makes 4 servings.