Tangy Almond Chicken Recipe

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With its appealing presentation, this scrumptious chicken dish will wow them at your next gathering. "This is a very attractive entree to serve, and the sauce is delectable!" says Michelle Krzmarzick of Torrance, California.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons butter
  • 1 jar (12 ounces) currant jelly
  • 1/2 cup prepared mustard
  • 1/2 cup slivered almonds, toasted
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 each: 305 calories, 11g fat (4g saturated fat), 26mg cholesterol, 294mg sodium, 47g carbohydrate (41g sugars, 2g fiber), 7g protein.


  1. In a large skillet, brown chicken in butter for 4 minutes on each side. Remove and keep warm. Add the remaining ingredients to the skillet. Cook and stir until jelly is melted and mixture is smooth, about 2 minutes. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear. Yield: 6 servings.
Originally published as Tangy Almond Chicken in Quick Cooking May/June 2005, p9

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Joscy User ID: 2694585 56865
Reviewed Jan. 17, 2014

"Will choose different flavor jelly next time."

katlaydee3 User ID: 3741999 206444
Reviewed Jul. 11, 2011

"This is delicious. I served it over rice with corn on the cob."

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