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INGREDIENTS:
- 1/3 cup fresh lemon juice
- 1/4 cup vegetable oil
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon hot red pepper sauce
- 6 boneless chicken breast halves, without skin
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 2 teaspoons cornstarch blended with 2 teaspoons water
- 1 tablespoon cold butter, cut in small pieces
- 1/4 cup toasted sliced almonds*
- lemon slices, optional
- parsley sprigs, optional
PREPARATION:
Arrange chicken in a shallow glass dish, just large enough in size to hold the chicken in one layer. Pour lemon mixture over chicken, turning to coat evenly. Marinate for 2 hours in the refrigerator. Drain chicken and strain marinade into a saucepan. Bring marinade to a boil and continue to boil for 1 minute. Set aside.
In a large, heavy skillet, over high heat, cook chicken in 1 tablespoon of vegetable oil for 3 to 4 minutes on each side, until golden brown and tender. Remove chicken and keep warm. Add broth, marinade, and cornstarch-water mixture to the skillet. Cook over high heat, stirring constantly, until thickened, about 5 minutes. Stir in toasted almonds and remove from heat. Arrange chicken on a heated platter or dinner plates. Pour sauce over the chicken and garnish with lemon slices and parsley sprigs, if desired.
Serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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