ORANGE ALMOND CHICKEN
Steps:
- Cut breasts in half; bone and skin. Combine lemon juice, Dijon mustard, garlic, and pepper. Beat in olive oil. Marinate chicken for 1 hour at room temperature. Saute almonds until golden in 1/2 tbsp olive oil. Reserve almonds. Wipe out pan. Drain chicken; save marinade. Cook chicken over high heat in 1 tbsp olive oil until brown on each side, 6 to 10 minutes total or just tender. Remove from pan. Strain marinade into pan. Dissolve cornstarch in water and add to chicken broth. Add broth to marinade and cook over high heat about 5 minutes, stirting occasionally until reduced by one-half. Add marmalade. Cook over medium heat until melted. At serving time, at high heat, add butter to marinade mixture; stir. Add parsley. Return chicken to pan and heat through. Add almonds. Garnish with lemon slices.
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