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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Actually, this recipe has a lot of Dijon mustard in it as well, which goes very nicely with the lemon flavor. You can vary the amount of Dijon or garlic to your taste.The original recipe called for 6 chicken breasts, but I made it with 2 (just for my daughter and me) with the original amount of sauce. I thought this amount turned out to be perfect for just the 2 chicken breasts.(I probably like it saucy!) I'm sure you could double the recipe, although you probably wouldn't want to double the olive oil. If you are using a reduced salt chicken broth you might want to add a teeny bit salt. Cooking time includes marinating time. Ingredients:
2 boneless skinless chicken breasts |
1 lemon, juice of |
1 teaspoon grated lemon peel |
2 tablespoons dijon mustard |
2 garlic cloves, minced |
1/4 teaspoon fresh ground pepper |
1 tablespoon olive oil |
1/2 cup toasted almond |
1 cup chicken broth |
1 tablespoon cornstarch dissolved in 1 tbsp water |
Directions:
1. Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
2. Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
3. Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
4. Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
5. Remove the chicken to a plate.
6. Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
7. Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
8. Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.
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