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Apricot Almond Chicken

1/2 cup lemon juice
1/4 cup Dijon mustard
2 teaspoons minced garlic
1/2 teaspoon white pepper
1/2 cup plus 2 tablespoons olive oil, divided
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 cup apricot preserves
2 tablespoons butter
1 cup sliced almonds
Hot cooked rice

In a small bowl, combine the lemon juice, mustard, garlic, pepper and

Printed from tasteofhome.com Sep 6, 2008

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Apricot Almond Chicken cont.

1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic
bag; add chicken. Seal bag and turn to coat; refrigerate for at least
1 hour. Cover and refrigerate remaining marinade. Drain and
discard marinade from chicken. In a large skillet over medium heat,
cook chicken in remaining oil for 8-10 minutes on each side or until
juices run clear. Meanwhile, in a small saucepan, combine
cornstarch and broth until smooth. Stir in the preserves, butter and
reserved marinade. Bring to a boil; cook and stir for 2 minutes or
until thickened. Spoon over chicken; sprinkle with almonds. Serve
with rice.

Yield: 6 servings.