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Categories:
lemon juice mustard garlic olive oil white pepper chicken olive oil chicken broth cornstarch water orange marmalade light margarine salt freshly ground black pepper red pepper parsley almonds
Viewed: 16 - Published at: 8 years agoIngredients
- 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
Method
- 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.
