Source:

susanm

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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!