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Lemon Chicken Almondine
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  • 6 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
  • 1/3 cup (80 ml) lemon juice
  • 3 tbsp (45 ml) Dijon mustard
  • 2 garlic cloves, minced
  • 1/4 tsp (1 ml) freshly ground pepper
  • 1/3 cup (80 ml) olive oil
  • 1 2-1/2 oz (70 grm). package sliced or slivered almonds
  • 2 tbsp (30 ml) butter or margarine
  • 1 cup (225 ml) chicken broth
  • 1 tsp (5 ml) cornstarch, dissolved in 1 tbsp (15 ml) water
  • 2 tbsp (30 ml) chopped fresh parsley
  • 1/4 tsp (1 ml) cayenne pepper
  • lemon slices, for garnish
  • Place chicken in large shallow baking dish (or bowl).
  • Combine lemon juice, mustard, garlic, and pepper in a small bowl.
  • Beat in oil; pour over chicken.
  • Marinade 1 hour at room temperature.
  • Preheat oven to 350 degrees (175 C.).
  • Place almonds in a small baking pan.
  • Bake until lightly browned, about 10 minutes.
  • 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.
  • Add reserved marinade and chicken broth to pan.
  • Boil over high heat, stirring, until the sauce reduces by half, about 5 minutes.
  • Stir in cornstarch mixture and cook, stirring, until thickened and smooth.
  • Add parsley and cayenne pepper.
  • Reduce heat, return chicken to pan, and heat through.
  • Transfer chicken to a serving platter and pour sauce over all.
  • Sprinkle toasted almonds over chicken and garnish with lemon slices.
A recipe from "365 Ways to Cook Chicken" by Cheryl Sedaker.

Really tasty! We didn't think to pound the chicken so we had to cook it a little bit longer and I think we put the parsley on as a garnish with the almonds. I like the crunch of the toasted slivered almonds as opposed to sliced. It turned out great!

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