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
2 comments:
Okay, if no one has tried this yet you are missing out in a big way! This is SO-O-O-O good! Put it over a little white rice and you've got yourself a feast [and it keeps well for lunch the next few days].
ooo... i am a super fan of sweet and sour food! sigh. i want the Lemon Chicken sooooo badly right now. with rice.
Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.
http://yummiexpress.freetzi.com
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