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Almond Lemon Chicken

SUBMITTED BY: Joy Bowers PHOTO BY: justaysmom

"Lemony, spicy, flavorful chicken breasts. A good company dish. I like to serve this with plain cooked white or brown rice, and to spoon the sauce over it. Almondy lemony chickeny goodness!"

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 5 tablespoons lemon juice
  • 3 tablespoons Dijon-style prepared mustard
  • 2 cloves garlic, chopped
  • 1/4 teaspoon ground white pepper
  • 6 1/2 tablespoons olive oil
  • 6 skinless, boneless chicken breasts
  • 1 cup sliced almonds
  • 2 cups chicken broth
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 2 tablespoons orange marmalade
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 6 slices lemon, for garnish

DIRECTIONS

  1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
  2. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
  3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

FOOTNOTE

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2003 by Always Cooking Up Something
I thought this dish was very delicious...I've made several lemon chicken recipes before, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by Dyann
This was very good. It made about 1 1/2 c sauce that went great mixed in rice. The lemon was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2003 by CYBERTUCKER
This is a wonderful and unique recipe. It is a little high in fat for our taste so I modified... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2007 by Craig
I loved this recipe. My variation was to cut the chicken into strips and serve it over jasmine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2003 by CLAIRE HAMILTON
This is quite possibly the most enjoyable way I have ever eaten chicken. This recipe is SO... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2003 by MIKKO
This recipe was great! My husband even said this could be served in a five star restaurant. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2006 by ANNE77
VERY good! I didn't have marmalade so I used orange juice. I will definitely make this again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by BRANDIEC
This is a new family favorite. There were no leftovers. My picky kid even tried it and liked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2003 by SUSIG
This was a great recipe with lots of flavor. I used thighs instead of breasts (because that's... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2003 by JAN LIND