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