Lemon Chicken Almondine

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.