1/3 Cup Lemon Juice
3 Tablespoons Dijon Mustard
2 Garlic Cloves, Minced
1 Tablespoon Olive Oil
½ Teaspoon White Pepper
4 Skinned And Boned Chicken Breast Halves
1 Teaspoon Olive Oil
2 Cups Reduced-sodium Fat-free Chicken Broth
1 Teaspoon Cornstarch
1 Tablespoon Water
3 Tablespoons Orange Marmalade
1 Tablespoon Light Margarine
½ Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Dried Crushed Red Pepper
2 Tablespoons Chopped Fresh Parsley
¼ Cup Sliced Almonds, Toasted
Preparation:
Whisk Together First 5 Ingredients. Place In A Shallow Dish, Reserving ¼ Cup Mixture. Add Chicken To Dish; Cover And Chill 1 Hour. Remove Chicken From Marinade; Discard Marinade.
Cook Chicken In 1 Teaspoon Hot Oil In A Skillet Over Medium-high Heat 8 Minutes On Each Side Or Until Done. Remove Chicken, Reserving Drippings In Skillet
Add Reserved ¼ Cup Marinade Mixture And Chicken Broth, Stirring To Remove Bits From Bottom Of Skillet. Stir Together Cornstarch And Water; Add To Broth Mixture. Bring To A Boil; Cook, Stirring Constantly, 1 Minute.
Stir In Marmalade And Next 4 Ingredients. Return Chicken To Skillet; Spoon Sauce Over Chicken. Sprinkle With Parsley And Almonds.
Makes 4 Servings.
You can serve with your family and friends.
