Almond-Orange Chicken

Ingredients

• 1/3 cup lemon juice
• 3 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon white pepper
• 4 skinless boneless chicken breast halves
• 1 teaspoon olive oil
• 2 cups chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon orange marmalade
• 1 tablespoon light margarine
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon dry crushed red pepper
• 2 tablespoons chopped fresh parsley
• 1/4 cup sliced almonds, toasted

Directions

1. 1

   Whisk together the first 5 ingredients.

2. 2

   Place in a shallow dish, reserving 1/4 cup mixture.

3. 3

   Add the chicken to the dish, cover and chill 1 hour.

4. 4

   Remove chicken from marinade; discard marinade.

5. 5

   Cook the chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done.

6. 6

   Remove the chicken, reserving the drippings in skillet.

7. 7

   Add the reserved 1/4 cup marinade mixture and chicken broth, stirring to remove the yummy bits from bottom of the skillet.

8. 8

   Stir together the cornstarch and water and add to the broth mixture.

9. 9

   Bring to a boil.

10. 10

    Cook, stirring constantly, 1 minute.

11. 11

    Stir in the marmalade and the next 4 ingredients.

12. 12

    Return the chicken to the skillet.

13. 13

    Spoon the sauce over the chicken.

14. 14

    Sprinkle with the parsley and almonds.