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Chicken >> Almond Chicken
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Chicken >> Almond Chicken


1/3 Cup Lemon Juice 3 Tablespoons Dijon Mustard 2 Garlic Cloves, Minced 1 Tablespoon Olive Oil ½ 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 ½ Teaspoon Salt ½ Teaspoon Freshly Ground Black Pepper ¼ Teaspoon Dried Crushed Red Pepper 2 Tablespoons Chopped Fresh Parsley ¼ Cup Sliced Almonds, Toasted
Whisk Together First 5 Ingredients.
Place In A Shallow Dish, Reserving ¼ 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 ¼ 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. You can serve with your family and friends.
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