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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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