almond-lemon chicken stonehouse

Name: Almond-Lemon Chicken Stonehouse
Prep time: 1 h 10 min
Cook time: 55 min
Yield: 6
Cuisine: Southern
Ingredients: 1/4 cup(s) plus 1 tablespoon olive oil; 1/4 cup(s) plus 1 tablespoon lemon juice; 3 tablespoon(s) dijon mustard; 2 clove(s) garlic, minced; 1/4 teaspoon(s) ground white pepper; 6 chicken breast halves, skinned and boned; 1 cup(s) sliced almonds; 1 1/2 tablespoon(s) olive oil, divided; 2 teaspoon(s) cornstarch; 2 cup(s) chicken broth; 2 tablespoon(s) lemon or orange marmalade; 2 tablespoon(s) butter; 2 tablespoon(s) fresh parsley, chopped; 1/4 teaspoon(s) dried crushed red pepper; lemon slices, to garnish

3 Pinches

Lynette C

Gulf Breeze, FL

Updated on May 30, 2021

This is an old recipe that a friend of mine from Mississippi said her grandmother used to make. I found it on a piece of paper tucked into an old photo album. Prep time includes an hour of marinating time.

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prep time 1 Hr 10 Min

cook time 55 Min

method Stove Top

yield 6 serving(s)

Ingredients

1/4 cup plus 1 tablespoon olive oil
1/4 cup plus 1 tablespoon lemon juice
3 tablespoons dijon mustard
2 cloves garlic, minced
1/4 teaspoon ground white pepper
6 chicken breast halves, skinned and boned
1 cup sliced almonds
1 1/2 tablespoons olive oil, divided
2 teaspoons cornstarch
2 cups chicken broth
2 tablespoons lemon or orange marmalade
2 tablespoons butter
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried crushed red pepper
lemon slices, to garnish

How To Make almond-lemon chicken stonehouse

Step 1

Combine the first 5 ingredients. Stir well.

Step 2

Place the chicken in a large heavy-duty, zip top plastic bag. Pour the marinade mixture over the chicken. Seal the bag securely and place in a large bowl. Marinate in the refrigerator for 1 hour.
Step 3

Saute the almonds in 1/2 tablespoon olive oil in a large skillet over medium-high heat until lightly browned. Remove the almonds from the skillet with a slotted spoon, and set aside.
Step 4

Remove the chicken from the marinade, reserving the marinade. Cook the chicken in the remaining 1 tablespoon olive oil in the skillet over medium heat for 8 to 10 minutes on each side or until done. Remove the chicken from the skillet, reserving the drippings in the skillet. Set the chicken aside and keep warm.
Step 5

Combine the cornstarch and chicken broth; stir well. Add the cornstarch mixture and the reserved marinade to the drippings in the skillet; bring to a boil. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until the mixture is reduced by half, stirring occasionally.
Step 6

Stir in the marmalade, butter, parsley, and red pepper; cook over medium heat until the marmalade and butter melt, stirring frequently. Return the chicken to the skillet and cook 5 minutes or until thoroughly heated.
Step 7

Remove the chicken and sauce to a serving platter. Sprinkle with the reserved almonds. Garnish with lemon slices.
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