Almond Chicken

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

Preparation

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.