Almond-Orange Chicken
- Reviews 3
Ready In: 2 hrs 10 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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