Almond Chicken
Makes 4 servings

Prep Time: 15 min.
Chilling Time: 1 hr.
Cooking Time: 25 min.

Ingredients:

• 1/3 - cup lemon juice
• 3 - Tablespoons Dijon mustard
• 2 - garlic cloves (minced)
• 1 - Tablespoon olive oil
• 1/2 - teaspoon ground white pepper
• 4 - chicken breast halves (skinned and boned)
• 1 - teaspoon olive oil
• 2 - cups low-sodium fat-free chicken broth
• 1 - teaspoon cornstarch
• 1 - Tablespoon water
• 3 - Tablespoon orange marmalade
• 1 - Tablespoon light margarine
• 1/2 - teaspoon salt
• 1/2 - teaspoon freshly ground black pepper
• 1/4 - teaspoon dried crushed red pepper
• 22 - Tablespoons fresh parsley (chopped)
• 1/4 - cup sliced almonds (toasted)

Directions:

1. In a mixing bowl, add lemon juice, Dijon mustard, garlic, olive oil, and white pepper.  Whisk and reserve 1/4 cup of the mixture.
2. Add chicken to dish.  Cover and chill 1 hour.  Remove chicken from marinade and discard.
3. In a large nonstick skillet, cook chicken in 1 - teaspoon hot oil over medium-high heat for 8 minutes on each side or until well done.
4. Remove chicken and keep drippings in skillet.
5. Add reserved 1/4 cup marinade and chicken broth, stirring to loosen browned bits from bottom of skillet.
6. In a small bowl, stir together cornstarch and water.  Now add to broth mixture.  
7. Bring to a boil. Cook, Stirring constantly for 1 minute.  Stir in marmalade, margarine, salt, black pepper, and red pepper.
8. Return chicken to skillet, and spoon sauce over chicken.  Sprinkle with parsley and almonds.  Serve.

Per servings: Calories 264 (43% from fat)
Fat 12.5g (sat 1.6g, mono 7.1g, poly 2.2g)
Protein 28g, Carb 7g, Fiber 1.1g
Chol 66mg, Iron 1.4mg
Sodium 723mg, Calc 48mg