almond-lemon chicken stonehouse
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This is an old recipe that a friend of mine from Mississippi said her grandmother used to make. I found it on a piece of paper tucked into an old photo album. Prep time includes an hour of marinating time.
yield
6 serving(s)
prep time
1 Hr 10 Min
cook time
55 Min
method
Stove Top
Ingredients For almond-lemon chicken stonehouse
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1/4 cplus 1 tablespoon olive oil
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1/4 cplus 1 tablespoon lemon juice
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3 Tbspdijon mustard
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2 clovegarlic, minced
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1/4 tspground white pepper
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6chicken breast halves, skinned and boned
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1 csliced almonds
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1 1/2 Tbspolive oil, divided
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2 tspcornstarch
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2 cchicken broth
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2 Tbsplemon or orange marmalade
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2 Tbspbutter
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2 Tbspfresh parsley, chopped
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1/4 tspdried crushed red pepper
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lemon slices, to garnish
How To Make almond-lemon chicken stonehouse
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1Combine the first 5 ingredients. Stir well.
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2Place the chicken in a large heavy-duty, zip top plastic bag. Pour the marinade mixture over the chicken. Seal the bag securely and place in a large bowl. Marinate in the refrigerator for 1 hour.
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3Saute the almonds in 1/2 tablespoon olive oil in a large skillet over medium-high heat until lightly browned. Remove the almonds from the skillet with a slotted spoon, and set aside.
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4Remove the chicken from the marinade, reserving the marinade. Cook the chicken in the remaining 1 tablespoon olive oil in the skillet over medium heat for 8 to 10 minutes on each side or until done. Remove the chicken from the skillet, reserving the drippings in the skillet. Set the chicken aside and keep warm.
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5Combine the cornstarch and chicken broth; stir well. Add the cornstarch mixture and the reserved marinade to the drippings in the skillet; bring to a boil. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until the mixture is reduced by half, stirring occasionally.
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6Stir in the marmalade, butter, parsley, and red pepper; cook over medium heat until the marmalade and butter melt, stirring frequently. Return the chicken to the skillet and cook 5 minutes or until thoroughly heated.
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7Remove the chicken and sauce to a serving platter. Sprinkle with the reserved almonds. Garnish with lemon slices.
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