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Almond Chicken

Prep time 15 mins
Cook time 20 mins
Chill time 1 hr
Yield 4 servings

Ingredients

  • 1/3 cup lemon juice
  • 3 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon white pepper
  • 4 skinned and boned chicken breast halves
  • 1 teaspoon olive oil
  • 2 cups reduced-sodium fat-free chicken broth
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 3 tablespoons orange marmalade
  • 1 tablespoon light margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sliced almonds, toasted

Nutrition Information

  • calories 264
  • caloriesfromfat 43 %
  • fat 12.5 g
  • satfat 1.6 g
  • monofat 7.1 g
  • polyfat 2.2 g
  • protein 28 g
  • carbohydrate 7 g
  • fiber 1.1 g
  • cholesterol 66 mg
  • iron 1.4 mg
  • sodium 723 mg
  • calcium 48 mg

How to Make It

  1. Whisk together first 5 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade.

  2. Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet.

  3. Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute.

  4. Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds.