Total Time
2hrs 10mins
Prep 1 hr 40 mins
Cook 30 mins

This is adapted from a recipe I found on the net. I brought it to a friend's house for dinner the other night, having doubled the recipe since there were 6 of us for dinner. It was inhaled! My advice, make more than you think you need! Prep time includes marinading time.

Ingredients Nutrition


  1. Whisk together the first 5 ingredients.
  2. Place in a shallow dish, reserving 1/4 cup mixture.
  3. Add the chicken to the dish, cover and chill 1 hour.
  4. Remove chicken from marinade; discard marinade.
  5. Cook the chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done.
  6. Remove the chicken, reserving the drippings in skillet.
  7. Add the reserved 1/4 cup marinade mixture and chicken broth, stirring to remove the yummy bits from bottom of the skillet.
  8. Stir together the cornstarch and water and add to the broth mixture.
  9. Bring to a boil.
  10. Cook, stirring constantly, 1 minute.
  11. Stir in the marmalade and the next 4 ingredients.
  12. Return the chicken to the skillet.
  13. Spoon the sauce over the chicken.
  14. Sprinkle with the parsley and almonds.


Most Helpful

the family really enjoyed this, although it turned out to be no almond lemon chicken. since the chicken eaters are so picky i omitted the almonds. and instead of orange marmalade i used 1 tbsp of lemon curd-- it worked well, and i had happy diners, and an easy dinner- that alone is worth 5 stars in this crazy household thanks mirj

chia April 30, 2003

Mirj -- This was really delicious. I used lime juice instead of lemon -- since I had a bag of key limes that needed using. I served it over some fruited rice with currants and orange zest added, and it made for a great light summer meal. Thanks for sharing.

moxie June 05, 2003

I think I did something wrong here, but i don't know what. I followed the recipe exactly and all we got was a very overpowering mustard taste! We couldn't finish it. I am going to try this recipe again though with 1/3 of the mustard and work from there, it has such potential that I don't want to give up!!

kel-Cie T November 28, 2006

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