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    Lemon Chicken Almondine


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 6 skinless chicken breasts halves, pounded 1/4" thick
    • 1/3 cup lemon juice
    • 3 Tbsps. Dijon mustard
    • 2 cloves garlic, finely chopped
    • 1/4 tsp. black pepper
    • 1/3 cup olive oil
    • 1 pkg. sliced almonds (2 1/2 oz.)
    • 2 Tbsps. butter
    • 1 cup chicken broth
    • 1 tsp. cornstarch dissolved in 1 tbl. water
    • 2 Tbsps. fresh parsley, chopped
    • 1/4 tsp. cayenne pepper
    • Lemon slices, for garnish


    Instructions


    1. Place chicken in a large shallow baking dish. Combine lemon juice, mustard, garlic, and pepper in a small bowl. Beat in oil. Pour over chicken. Marinate 1 hour at room temp.
    2. Preheat oven to 350 degrees. Place almonds in a small baking pan. Bake until lightly browned, about 10 minutes.
    3. Drain chicken, reserving marinade. In a large frying pan melt butter over medium heat. Add chicken and cook about 4 minutes a side, until lightly browned. Remove to a dish.
    4. Add reserved marinade and chicken broth to pan. Boil over high heat stirring, until the sauce reduces by half, about 5 minutes.
    5. Stir in cornstarch mixture and cook, stirring, until thickened and smooth. Add parsley and cayenne pepper.
    6. Reduce heat, return chicken to pan and heat through. Transfer chicken to a serving platter and pour sauce over all.
    7. Sprinkle with toasted almonds and garnish with lemon slices.
 

 

 

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