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Lemon Chicken Almondine




Source of Recipe


Internet


List of Ingredients




6 large chicken cutlets or enough to feed 6
1/3 c. freshly squeezed lemon juice
3 Tbsp Dijon mustard
2 cloves of garlic, minced
1/4 tsp. freshly ground pepper
1/3 c. olive oil
2 1/2 oz (2/3 cup) sliced almonds
2 Tbsp butter
1 cup chicken broth
1 tsp. cornstarch dissolved in 1 tablespoon water
2 Tbsp freshly chopped parsley
1/4 tsp. cayenne pepper
Thinly sliced lemon slices for garnish


Recipe



Combine lemon juice, olive oil, mustard, garlic, and pepper in bowl. Add chicken slices and allow to marinate for an hour. Meanwhile bake almonds in 350 oven for 5-10 minutes or until lightly browned.

Drain chicken, reserving marinade, pat cutlets dry with paper towels and fry in a very hot skillet until lightly browned then remove and set aside.

Now place marinade in hot pan and boil over ery hig heat, while constantly stirring, until the sauce is thickened and smooth. Garnish with parsley and cayenne pepper. Add chicken to pan and heat through. Place chicken on platter and garnish with lemon slices and toasted almonds.