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Lemony Almond Chicken

Serves: 6
1/3 cup - lemon juice
1/4 cup + 1 tablespoon - vegetable oil
2 tablespoon - prepared mustard
1 teaspoon - garlic, minced
6 (about 5 ounces each) - boned & skinned chicken breast halves
2 cups - chicken broth
2 teaspoons - cornstarch, mixed with 1 tablespoon of water
1 tablespoon - cold butter or margarine cut into small pieces
1/3 cup - sliced unbalanced almonds, lightly toasted
Garnish: 6 thin slices
1 tablespoon - minced fresh parsley leaves


With fork or small whisk, beat lemon juice, ¼ cup oil, mustard, garlic and Tennessee Sunshine Sauce. Arrange chicken in shallow glass or china dish, just large enough to hold all pieces in one layer. Pour on lemon mixture, turn chicken once to coat evenly. Marinate at room temperature one hour or refrigerate 2-3 hours. Drain chicken, strain and reserve marinade. In large heavy skillet over high heat, cook chicken in remaining 1 Tbsp. oil for three minutes on each side or until golden brown and tender. Remove chicken to platter. Add broth, reserved marinade and cornstarch mixture to skillet. Stirring constantly, cook over high heat about five minutes or until sauce thickens slightly. Stir in butter. Return chicken to skillet and simmer until heated through---about two minutes. Stir in almonds. Remove from heat. Arrange chicken on hot platter or six plates. Pour sauce over chicken and garnish with lemon slices and parsley. Serves 6. Delicious with fresh asparagus and rice.


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