Almond Lemon Chicken - cooking recipe

Ingredients

5 Tbsp. lemon juice
3 Tbsp. Dijon mustard
2 cloves garlic, chopped
1/4 tsp. pepper
6 1/2 Tbsp. olive oil, divided
3 whole chicken breasts, skinned, boned and cut in half
1 c. sliced almonds
2 c. chicken broth
1 tsp. cornstarch, dissolved in 1 Tbsp. water
2 Tbsp. lemon or orange marmalade
2 Tbsp. butter, cut in bits
2 Tbsp. chopped, fresh parsley
1/4 tsp. red pepper

Preparation

Combine first 4 ingredients.
Beat in 5 tablespoons of oil. Add chicken and marinate 1 hour at room temperature.
In a large skillet, saute almonds in 1/2 tablespoon of oil until golden. Remove and reserve.
Wipe out pan.
Drain chicken.
Reserve marinade.
Cook chicken over high heat in remaining 1 tablespoon of oil until brown on each side, 6 to 10 minutes total or until just tender.
Remove chicken.
Strain marinade into pan.
Add chicken broth and cornstarch mixture.
Cook over high heat, stirring occasionally, until sauce reduces by half, about 5 minutes.
Add marmalade and stir over medium heat until melted. Stir in butter, parsley and red pepper.
Return chicken to pan. Heat through and add almonds.