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Lemon Mustard Chicken with Almonds

 Lemon Mustard Chicken with Almonds
I love sweet-and-sour flavoring and came up with this version to capture that taste in chicken. The gelatin and mustard make an attractive golden sauce.
4 ServingsPrep: 10 min. Bake: 35 min.


  • 1 package (3 ounces) lemon gelatin
  • 3 tablespoons butter, melted
  • 3 tablespoons prepared mustard
  • 2 teaspoons garlic salt
  • 1/4 teaspoon pepper
  • 4 large boneless skinless chicken breast halves
  • 2 tablespoons thinly sliced almonds
  • Hot cooked rice, optional


  • In a small bowl, combine gelatin, butter, mustard, garlic salt and
  • pepper. Brush over both sides of the chicken breasts and place in an
  • ungreased 11-in. x 7-in. baking dish. Spoon remaining mixture around
  • chicken.
  • Cover and bake at 350° for 20-25 minutes, basting once. Uncover;
  • baste and sprinkle with almonds. Bake, uncovered, 15 minutes longer
  • or until juices run clear. Serve over rice if desired. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 321 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 1,231 mg sodium, 20 g carbohydrate, 1 g fiber, 30 g protein.

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Lemon Mustard Chicken with Almonds (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.