Almond-Lemon Chicken Stonehouse

Ingredients

• 1/4 cup plus 1 tablespoon olive oil
• 1/4 cup plus tablespoon lemon juice
• 3 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1/4 teaspoon ground white pepper
• 6 chicken breast halves, skinned and boned
• 1 cup sliced almonds
• 1-1/2 tablespoons olive oil, divided
• 2 teaspoons cornstarch
• 2 cups chicken broth
• 2 tablespoons lemon or orange marmalade
• 2 tablespoons butter or margarine
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried crushed red pepper
• Garnish: lemon slices

Directions

1. Combine first 5 ingredients; stir well.
2. Place chicken in a large heavy duty, zip-top plastic bag. Pour marinade mixture over chicken. Seal bag securely; place in a large bowl. Marinate in refrigerator 1 hour.
3. Saute almonds in 1/2 tablespoon olive oil in a large skillet over medium-high heat until lightly browned. Remove almonds from skillet with a slotted spoon, and set aside.
4. Remove chicken from marinade, reserving marinade. Cook chicken in remaining 1 tablespoon olive oil in skillet over medium heat 8 to 10 minutes on each side or until done.
5. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside, and keep warm.
6. Combine cornstarch and chicken broth; stir well.
7. Add cornstarch mixture and reserved marinade to drippings; bring to a boil.
8. Reduce heat, and simmer, uncovered, 8 to 10 minutes or until mixture is reduced by half, stirring occasionally.
9. Sir in marmalade, butter, parsley, and red pepper; cook over medium heat until marmalade and butter melt, stirring frequently.
10. Return chicken to skillet, and cook 5 minutes or until thoroughly heated.
11. Remove chicken and sauce to a serving platter. Sprinkle with reserved almonds. Garnish, if desired. Yield: 6 servings.