Lemon Chicken Almondine

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READY IN: 1hr 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
  • Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
  • Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
  • Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
  • Remove the chicken to a plate.
  • Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
  • Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
  • Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.
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