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Tangy Almond Chicken

 Tangy Almond Chicken
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 305 calories, 11 g fat (4 g saturated fat), 26 mg cholesterol, 294 mg sodium, 47 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.