Almond Lemon Chicken
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5 tbsps
Lemon Juice2 cloves
Garlic (chopped)1 tsp
Ground White Pepper6.5 tbsps
Olive Oil1 cup
Almond (sliced)2 cups
Chicken Broth2 tbsps
Orange Marmalade2 tbsps
Butter (cut into pieces)2 tbsps
Parsley (chopped fresh)Directions:
1
Combine the lemon juice, mustard, garlic and white pepper
2
Beat in 5 tablespoons of the olive oil
3
Put the chicken in a shallow container and pour the lemon mixture over it
4
Cover and refrigerate for at least 1 hour
5
In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden
6
Remove from skillet and reserve
7
Wipe out the skillet
8
Drain the chicken, reserving the lemon marinade
9
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)
10
Remove from skillet and reserve
11
Strain the lemon marinade into the skillet
12
Bring to a boil and boil for 1 minute
13
Add chicken broth and cornstarch/water mixture
14
Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes)
15
Add marmalade and stir over medium heat until melted
16
Stir in the butter a bit at a time over high heat, stirring constantly
17
Stir in parsley and red pepper flakes
18
Return chicken to skillet and heat through
19
Add reserved almonds and garnish with lemon slices