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Pastimes : Got A Great Recipe To Share????
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To: Ga Peach who wrote (2134)4/17/2001 6:59:12 AM
From: sandintoes  Read Replies (1) of 25073
 
Hello Ga, Birds are singing, and I'm hoping this nice weather keeps up...I can't plant any more flowers!

ALMOND CHICKEN

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

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.
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.
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.
STIR in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds. Yield: 4 servings.
Prep: 15 min., Chill: 1 hr., Cook: 25 min.
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