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.
- 1⁄3 cup lemon juice
- 3 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1⁄2 teaspoon white pepper
- 4 boneless skinless chicken breast halves
- 1 teaspoon olive oil
- 2 cups chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon orange marmalade
- 1 tablespoon light margarine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon dry crushed red pepper
- 2 tablespoons chopped fresh parsley
- 1⁄4 cup sliced almonds, toasted
- Whisk together the first 5 ingredients.
- Place in a shallow dish, reserving 1/4 cup mixture.
- Add the chicken to the dish, cover and chill 1 hour.
- Remove chicken from marinade; discard marinade.
- Cook the chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done.
- Remove the chicken, reserving the drippings in skillet.
- Add the reserved 1/4 cup marinade mixture and chicken broth, stirring to remove the yummy bits from bottom of the skillet.
- Stir together the cornstarch and water and add to the broth mixture.
- Bring to a boil.
- Cook, stirring constantly, 1 minute.
- Stir in the marmalade and the next 4 ingredients.
- Return the chicken to the skillet.
- Spoon the sauce over the chicken.
- Sprinkle with the parsley and almonds.
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
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.
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!!