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Lemon chicken almondine

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Ingredients/Components

pkg - 1 1/2
butter or margarine - 2 Tbsp
lemon juice - 1/2 c
freshly ground pepper - 1/4 tsp
chopped fresh parsley - 2 Tbsp
Dijon mustard - 3 Tbsp
chicken broth - 1 c
olive oil - 1/3 c
cayenne pepper - 1/4 tsp
garlic cloves, finely chopped - 2 item
cornstarch, dissolved in 1 Tbsp - 1 tsp
skinless, boneless chicken breast halves, pounded to 1/4-inch thickness - 6 item
lemon slices for garnish, if you wish - 1 item

How to make lemon chicken almondine:

Place chicken in a large shallow baking dish. Combine lemon juice, mustard, garlic and pepper in a small bowl. Beat in oil. Pour over chicken. Marinate 1 hour at room temperature.

Preheat oven to 350°. Place almonds in a small baking pan. Bake until lightly browned, about 10 minutes. Drain chicken, reserving marinade. In a large frying pan, melt butter over medium heat. Add chicken and cook about 4 minutes a side, until lightly browned. Remove to a dish.

Add reserved marinade and chicken broth to pan. Boil over high heat, stirring until the sauce reduces by half, about 5 minutes. Stir in cornstarch mixture and cook, stirring until thickened and smooth. Add parsley and cayenne pepper. Reduce heat and add chicken; heat through. Transfer chicken to platter and pour sauce over all. Sprinkle toasted almonds over and garnish with lemon slices.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

Average rating: 4, total votes: 3

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