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Lemon Almond Chicken

By

Chicken breasts are marinated in a lemon mixture then cooked with the marinade and other ingredients.

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:

Whisk lemon juice with 1/4 cup oil, the Dijon mustard, garlic, and pepper sauce.

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 the butter and 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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