| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Almond Chicken

1/3 cup lemon juice
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon white pepper
4 skinned and boned chicken breast halves
1 teaspoon olive oil
2 cups reduced-sodium fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
3 tablespoons orange marmalade
1 tablespoon light margarine
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

1. 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.
2. 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
3. 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.
4. Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds.

Makes 4 servings.