Lemon Chicken Breasts With Almonds - cooking recipe

Ingredients

6 chicken breast halves
1/3 c. fresh lemon juice
1/4 c. olive oil
3 Tbsp. Dijon mustard
3 garlic cloves
1/4 tsp. dried rosemary
2 Tbsp. butter
1 c. chicken broth
1 Tbsp. cornstarch, dissolved in some broth
1/2 c. slivered almonds
1 tsp. grated lemon peel

Preparation

Marinate chicken breast halves for two hours in lemon juice, olive oil, Dijon mustard, cloves and rosemary, combined in blender until thick.
Remove chicken and reserve marinade.
In large frying pan, melt 2 tablespoons butter.
Add chicken and cook until lightly browned, about five minutes each side.
Remove chicken and set aside.
Scrape reserved marinade into frying pan.
Add chicken broth and cornstarch.
Bring to a boil and cook, stirring, until thick and smooth, about 2 minutes.
Add almonds and lemon peel. Return chicken to pan; heat through and serve with rice.
Garnish with parsley.
Makes 6 servings.