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Almond Lemon Chicken
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Submitted by:
Jimmy |
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Almonds and lemons work well together to form a delicious chichen meal. |
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INGREDIENTS:
- 5 tablespoon(s) , Lemon
- 3 tablespoon(s) , Dijon Mustard
- 2 large , Garlic Cloves Minced
- 1/4 teaspoon(s) , Pepper
- 6 1/2 tablespoon(s) , Oil
- 3 whole , Chicken Breasts Skinned, Boned and Cut into 1/2 inch Strips
- 1 cup(s) , Sliced Almonds
- 2 cup(s) , Chicken Broth
- 1 teaspoon(s) , Cornstarch Dissolves in 1 Tbls of Water
- 2 tablespoon(s) , Lemon Marmalade
- 2 tablespoon(s) , Butter Cut in Pieces
- 2 tablespoon(s) , Fresh Parsley
- 1/8 teaspoon(s) , Red Pepper Flakes
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| Instructions: |
Combine first 4 ingredients. Beat in 5 tablespoons oil. Add chicken and marinate 1 hour in refrigerator. In large skillet, saute almonds in 1/2 tablespoon oil until golden. Remove and reserve. Wipe out pan. Drain chicken; reserve marinade. Cook chicken over high heat in remaining 1 tablespoon oil until brown on each side, or until just tender. Remove and reserve.
Strain marinade into pan. Add chicken broth and cornstarch mixture. Cook over low heat, stirring, until sauce reduces by 1/2 (about 5 minutes). Add marmalade and stir over medium heat until melted. Over high heat, stir in butter, parsley and red pepper flakes. Add chicken to pan and heat through. Add almonds. |
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