Reviewed: Oct. 19, 2004

We had mixed opinions in my family. Those who love nuts enjoyed it, those (the younger children) who did not like nuts weren't thrilled with it. I really liked it. When making the sauce, I thought it was an unappetizing color so I added about 1/4 cup of cream. It didn't seem to change the taste. Just the appearence. Next time I would add a little more cornstarch, mine was a bit thin.

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KRISTEN ANNE

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Reviewed: Aug. 27, 2004

I tried this recipe last night and my husband and I loved it. The only thing I would change is reducing the almonds to half a cup and cutting the oil in half. I would probably increase the amount of red pepper flakes. I served it with brown rice and the sauce went very nicely with the rice. Definitely a repeat.

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Monica

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Reviewed: Aug. 13, 2004

This was just ok... didn't find the nuts very crunchy

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AMMYBUG

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Reviewed: Jun. 10, 2004

This had a really nice combination of flavours, I didn't use the chili flakes because I don't like spicy foods. It was tangy, I think I'll add a little more garlic next time.

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KazMc

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Reviewed: Apr. 15, 2004

i ommitted the parsely since i forgot i didnt have it in my pantry. i used margarine instead of butter, fresh lemon juice, and 2 tablespoons real dijon mustard with seeds and 1 tablespoon spicy brown mustard since thats all i had left. The results were excellent, but it could have used a bit more orange marmelade. very rich and very good presentation.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 23, 2004

I had been wanting to try this recipe for so long and finally got around to it last night. The family enjoyed it, however, there was so much mess and it took so long to prepare. I feel like that part should be rated a 1 or 2. Left out the cornstarch and just allowed the sauce to reduce. Toasted my slivered almonds in the microwave for one minute and cut the breasts into smaller pieces. Next time, I think I would just cut them up to begin with. Served with brown rice and a creamy California Chardonnay (Meridian) that matched great.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 16, 2004

Wow!!!! what a great and easy recipe. I didn't have any orange marmalade, so I used Apricot jam instead. We all loved this dis. Thanks :)

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FRANCESA

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Reviewed: Jan. 25, 2004

The only thing I changed was to use only 4 T. olive oil in the sauce, and toast the almonds in the oven with no oil. Excellent dish!

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ArmyMom

Cooking Level: Expert

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Reviewed: Dec. 29, 2003

I thought I had lemon juice when I started this recipe, but it turned out I didn't, so I used orange juice instead. I put in a little lemon extract, some lemon zest and some white wine and it was fantastic. I think it's the first time I've made my husband drool.

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LASERKITTY

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Reviewed: Dec. 16, 2003

This was great! The only thing I may change is the amount of oil used in it. I would decrease it by about 2 tablespoons. The family loved it. Also, if you are not a nut lover, I would cut the amount of almonds used in the recipe.

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TIFFINY1

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Reviewed: Dec. 8, 2003

WOW! Delicious! If I could rate this higher than five stars, I would. My family prefers dark meat to light, so I substituted thighs for the breasts. As the sauce cooked, I scraped the bottom of the pan to add all that browned chicken goodness into the mix. Since some reviewers questioned the amount of almonds, I added a bit at a time. In the end, I dumped in the full amount and didn't regret it. Served over a wild rice/brown rice blend, garnished with a lemon slice and sprig of parsley, this dinner looked elegant, and was absolutely scrumptious! Just enough red pepper zing to please those that enjoy spicy dishes (like my husband and son), but not enough to turn off someone with a more wimpy palate (me).

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sierradogz

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Reviewed: Oct. 30, 2003

Loved this!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 23, 2003

My husband, a picky eater loved this!

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TIA1966

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 13, 2003

Very good!

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CATHRYNGRUBBS

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Reviewed: Aug. 19, 2003

This was excellent! It cooked up easy in my electric skillet (trying to beat the heat of summer!) and my kids enjoyed it. I could have used a few less almonds, but that's just personal prefrence. I will be making this again.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Aug. 13, 2003

I forgot to include the orange marmalade but it still came out great. Also I used less almonds then specified.

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PEEPY

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Reviewed: May 20, 2003

I would have preferred boneless thighs, which would have produced a moister dish. One cup of sliced almonds were a bit much. I'd cut the amount in half next time. The resultant sauce is delicious, especially served over rice.

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GREENVILLAGE

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Reviewed: Apr. 30, 2003

This is a new family favorite. There were no leftovers. My picky kid even tried it and liked it. This website is making my husband think I'm a GENIUS in the kitchen..... thanks for the great recipes.

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BRANDIEC

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Reviewed: Apr. 16, 2003

This was very good. It made about 1 1/2 c sauce that went great mixed in rice. The lemon was not strong(marinated for 1 hour). I thought the amount of almonds(1 cup) must be a misprint.? I toasted them, but only used 1/4 c. which was plenty for our tastes. Seems like I dirtied more dishes (measuring cups,spoons, pan etc.) than neccesary,too. I will try to re-use things,next time. Next time, I will use some of the juiced lemons ZEST also, a little white wine, some low-sodium boullion , AND LESS OIL. It was very oily and I don't think it was necesary to use that much. I cut the chicken breasts into strips instead of leaving them whole. It was much FASTER cooking that way and the marinade flavor was almost all through the chicken better. With changes, this might be a 5 star!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Mar. 25, 2003

this was easier to make than it sounds and is very tasty. i used less oil and butter and fat free chicken broth to lessen the fat content. very flavorful. even my picky eater liked it.

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GLENDRUIDGREEN

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Almond Lemon Chicken

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