1/3 c fresh lemon juice
1/4 c vegetable oil
2 T Dijon mustard
1 clove garlic, minced
1/4 t hot red pepper sauce
6 boneless chicken breast halves, without skin
1 T vegetable oil
2 c chicken broth
2 t cornstarch blended with 2 teaspoons water
1 T cold butter, cut in small pieces
1/4 c toasted sliced almonds
lemon slices, optional
parsley sprigs, optional
Whisk lemon juice with 1/4 cup oil, the Dijon mustard, garlic, and pepper sauce.
Arrange chicken in a shallow glass dish, just large enough in size to hold the chicken in one layer. Pour lemon mixture over chicken, turning to coat evenly. Marinate for 2 hours in the refrigerator. Drain chickend and strain marinade into a saucepan. Bring marinade to a boil and continue to boil for 1 minute. Set aside.
In a large, heavy skillet, over high heat, cook chicken in 1 tablespoon of vegetable oil for 3 to 4 minutes on each side, until golden brown and tender. Remove chicken and keep warm. Add broth, marinade, and cornstarch-water mixture to the skillet. Cook over high heat, stirring constantly, until thickened, about 5 minutes. Stir in toasted almonds and remove from heat. Arrange chicken on a heated platter or dinner plates. Pour sauce over the chicken and garnish with lemon slices and parsley sprigs, if desired.
Preparation time: 2 hours
Cooking time: 15 minutes
