Lemon Chicken Breasts with Almonds
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes 1 hour N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/3 cup fresh lemon juice 1/4 cup olive oil 3 tablespoons Dijon mustard
3 garlic cloves 1/4 teaspoon dried rosemary 6 chicken breasts halves with bone
1 tablespoon cornstarch 1 cup canned chicken broth 2 tablespoons butter or margarine
1/2 cup slivered almonds 1 teaspoon grated lemon peel salt and freshly ground pepper
3 tablespoons chopped parsley



1 In a food processor or blender, combine lemon juice, oil, mustard, garlic, and rosemary; process until well blended. Arrange chicken in a 13x9x2-inch baking dish. Pour marinade over chicken. Cover and marinate 1 hour. Remove chicken; reserve marinade.
2 In a small bowl, dissolve cornstarch in 2 tablespoons of the chicken broth,
3 In a large frying pan, melt butter over medium heat. Add chicken and cook until white, about 5 minutes a side. Remove chicken and set aside.
4 Scrape reserved marinade into frying pan. Whisk in remaining broth and dissolved cornstarch. Bring to a boil and cook, stirring until thickened and smooth, about 2 minutes. Add almonds and lemon peel. Season with salt and pepper to taste. Return chicken to pan; heat through. Garnish with parsley.

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