Lemon Chicken Breast with Almonds

1/3 cup fresh lemon juice 1 cup canned chicken broth

1/4 cup olive oil 2 TBs butter or margarine

3 Tbs Dijon mustard 1/2 cups slivered almonds

3 Garlic cloves 1 tsp grated lemon peel

1/4 tsp dried rosemary salt and pepper

6 chicken breast halves 3 TBsp chopped parsley

1 TB cornstarch

In blender, combine lemon juice, oil, mustard, garlic and rosemary and process until well blended. Arrange chicken in a 13 X 9 inch dish. Pour marinade over chicken. Cover and marinate 1 hour. Remove chicken, reserve marinade.

In small bowl, dissolve cornstarch in 2 TB of the chicken broth. In large frying pan, melt butter over medium heat. Add chicken and cook until white, about 5 minutes a side. Remove chicken and set aside. Scrap reserved marinade into frying pan. Whisk in remaining broth and dissolved cornstarch. Bring to a boil and cook, stirring until thickened and smooth, about 2 minutes. Add almonds and lemon peel. Season with salt and pepper to taste. Return chicken to pan and heat through. Garnish with parsley, Serves 6.

Mom

Earthquake Cake

Just in case you can't get enough calories into your diet...

1 chocolate cake mix
8 oz cream cheese
1/2 cup butter
1 lb powdered sugar
1 tsp vanilla
1 cup chopped pecans
1 cup coconut flakes

Mix together the coconut and pecans [I, of course, had to mess with it and add 1 cup toffee chips] and sprinkle mixture on bottom of a greased 9x13" pan. Make cake mix as instructed on box and pour batter over crumb mixture. Cream together butter and cheese, add vanilla and powdered sugar and whip together until creamy. Spoon cheese mixture onto top of cake batter. Bake at 350 degrees until done (about 40-45 minutes). Serve hot or cooled!

Lori