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Almond Chicken

Almond Chicken

recipe ingredients
1/3 cup lemon juice
3 Tbsp. Dijon mustard
2 garlic cloves, minced
1 Tbsp. olive oil
1/2 tsp. white pepper
4 skinned and boned chicken breast halves
1 tsp. olive oil
1 can (14 oz) reduced-sodium fat-free chicken broth
1 tsp. cornstarch
3 Tbsp. water
3 Tbsp. orange marmalade
1 Tbsp. light margarine
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried crushed red pepper
2 Tbsp. chopped fresh parsley
1/4 cup sliced almonds, toasted

recipe directions
Combine lemon juice, mustard, garlic, olive oil and white pepper. Pour into a shallow dish, and reserve 1/4 cup of the mixture. Add chicken to the dish; cover and marinate in refrigerator for one hour. Remove chicken from the marinade and discard any remaining marinade in dish.

Put 1 teaspoon of oil into a nonstick skillet and place over medium high heat. Add chicken to skillet and cook 8 minutes on each side, or until done. Remove chicken from skillet. Add the reserved broth mixture to the skillet and stir to mix with chicken drippings. Combine cornstarch and cold water, then add to the broth mixture. Bring to a boil, stirring constantly, for 1 minute. Stir in marmalade, margarin, salt, black and red peppers. Place chicken back in skillet and turn to coat. Sprinkle with parsley and almonds to serve.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
264 12 1.5 28 1 723 7 6

2 Comments

  1. Cathy

    Very good flavor, quick and easy. Needs an adjustment in the quantity of chicken broth or the thickener – cornstarch. There is either too much broth or too little cornstarch which results in a very thin sauce. The quantity of sauce is fairly large if the full amount of broth is used. Less liquid would intensify the flavor. I will definitely make this again.

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