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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ga Peach who wrote (2134)	4/17/2001 6:59:12 AM
From: sandintoes	Read Replies (1) \| Respond to 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.