Ingredients:
1/3 cup lemon juice
3 tablespoons Dijon mustard
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon white pepper
4 boneless skinless chicken breast halves
1 teaspoon olive oil
2 cups chicken broth
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon orange marmalade
1 tablespoon light margarine
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dry crushed red pepper
2 tablespoons chopped fresh parsley
1/4 cup sliced almonds, toasted
Directions:
Whisk together the first 5 ingredients.
Place in a shallow dish, reserving 1/4 cup mixture.
Add the chicken to the dish, cover and chill 1 hour.
Remove chicken from marinade; discard marinade.
Cook the chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done.
Remove the chicken, reserving the drippings in skillet.
Add the reserved 1/4 cup marinade mixture and chicken broth, stirring to remove the yummy bits from bottom of the skillet.
Stir together the cornstarch and water and add to the broth mixture.
Bring to a boil.
Cook, stirring constantly, 1 minute.
Stir in the marmalade and the next 4 ingredients.
Return the chicken to the skillet.
Spoon the sauce over the chicken.
Sprinkle with the parsley and almonds.
Servings: 4
Time preparation: 100 min.
Time total: 130 min.