Directions:
- In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
- Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a meat thermometer reads 170°.
- Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.44 Kcal (1672 kJ) | ||
| Calories from fat | 200.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.31g | 34% | |
|---|---|---|---|
| Cholesterol | 21.33mg | 7% | |
| Sodium | 201.97mg | 8% | |
| Potassium | 259.14mg | 6% | |
| Total Carbs | 45.24g | 15% | |
| Sugars | 33.91g | 136% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 1mg | 5% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 300.34 Kcal (1257 kJ) | ||
| Calories from fat | 150.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 34% | |
|---|---|---|---|
| Cholesterol | 16.04mg | 7% | |
| Sodium | 151.86mg | 8% | |
| Potassium | 194.85mg | 6% | |
| Total Carbs | 34.02g | 15% | |
| Sugars | 25.49g | 136% | |
| Dietary Fiber | 2.13g | 11% | |
| Protein | 7.06g | 19% | |
| Vitamin C | 6.6mg | 15% | |
| Iron | 0.7mg | 5% | |
| Calcium | 51.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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