How to Make Almond Lemon Chicken - A Step-by-Step Guide

Almond Lemon Chicken is a delightful and flavorful dish that is perfect for any occasion. The combination of tender chicken, crunchy almonds, and zesty lemon creates a mouthwatering experience that will have you coming back for more. This recipe is easy to make and is sure to impress your friends and family with its delicious and unique flavors.

One of the best things about this recipe is its versatility. You can serve it as a main dish for a special dinner, or as a light and refreshi...

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Ingredients

  • 5 tablespoons lemon juice
  • 3 tablespoons Dijon-style prepared mustard
  • 2 cloves garlic, chopped
  • ¼ teaspoon ground white pepper
  • 6 ½ tablespoons olive oil
  • 6 skinless, boneless chicken breasts
  • 1 cup sliced almonds
  • 2 cups chicken broth
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 2 tablespoons orange marmalade
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon crushed red pepper flakes
  • 6 slices lemon, for garnish

Information

  • Servings: 6
  • Yield: 6 servings

  • Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
  • In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
  • Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
  • Nutrition

    427 cal.

    • Total Fat: 28g
    • Saturated Fat: 6g
    • Cholesterol: 80mg
    • Sodium: 617mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 31g
    • Vitamin C: 20mg
    • Calcium: 72mg
    • Iron: 1mg
    • Potassium: 448mg