Lemon Chicken Almondine - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1 lemon, juice of
1 teaspoon grated lemon peel
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
1/2 cup toasted almond
1 cup chicken broth
1 tablespoon cornstarch dissolved in 1 tbsp water

Preparation

Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
Remove the chicken to a plate.
Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.