Broiled Chicken Breasts(Marguerite Huey'S) - cooking recipe

Ingredients

6 chicken breasts
cornstarch
cold water
3 Tbsp. lemon juice
1 small pkg. slivered almonds

Preparation

Line a big pan with foil.
Place breasts, fat side down, on foil. Salt and pepper to taste.
Dot each breast with butter (or oleo).
Put lemon juice into a 2/3 measuring cup.
Finish filling with cold water.
Pour over chicken.
Cover with foil.
Place in cold oven.
Bake at 300\u00b0 for 1 1/2 hours.
Before serving, pour the broth into small pan and thicken with cornstarch.
Stir in the almonds and pour the gravy over the chicken which has been turned over. Keep warm.