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Ingredients
| lemon juice: 1/3 cup |
| Dijon mustard: 3 Tbl |
| garlic: 2 cloves (minced) |
| olive oil: 1 Tbl |
| white pepper (ground): 1/2 tsp |
| chicken breasts: 4 breasts (halved) |
| olive oil: 1 tsp |
| chicken broth: 2 cups |
| cornstarch: 1 tsp |
| water: 1 Tbl |
| orange marmalade: 1 Tbl |
| reduced fat margarine: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| ground red pepper: 1/4 tsp |
| parsley (chopped): 2 Tbl (fresh) |
| almonds (sliced): 1/4 cup (toasted) |
Almond-Orange Chicken
Credit: Food.com
User rating:
-
Prep Time
100 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.