Almond Lemon Chicken RecipeOrigin: Britain Period: Modern |
Ingredients:
5 tbsp lemon juice 
Almond Lemon Chicken Preparation:Method:Combine the lemon juice, Dijon mustard and garlic then beat-in 5 tbsp oil. Add the chicken and marinate for 1 hour in the refrigerator. In a large frying pan fry the almonds in 1/2 tbsp of oil until golden. Remove from the pan and reserve. Wipe the pan clean then drain the chicken, reserving the marinade. Add the remaining 1 tbsp oil to the frying pan and cook the chicken over high heat until brown on each side then remove and reserve. Strain the marinade into a pan. Add the chicken broth and cornflour mixture and cook on low heat, stirring frequently, until the sauce reduces by 1/2 (about 5 minutes). Add the marmalade and stir over medium heat until melted. Stir-in the butter, parsley and chilli flakes then add the chicken to the pan and heat through. Serve with rice or potatoes and sprinkle the almonds over the top. |
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