Ingredients
-
1/3
-
3
-
2
-
1
-
1/2
-
4
-
1
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
Directions
Almond-Orange Chicken,This is adapted from a recipe I found on the net. I brought it to a friend’s house for dinner the other night, having doubled the recipe since there were 6 of us for dinner. It was inhaled! My advice, make more than you think you need! Prep time includes marinading time.,I think I did something wrong here, but i don’t know what. I followed the recipe exactly and all we got was a very overpowering mustard taste! We couldn’t finish it. I am going to try this recipe again though with 1/3 of the mustard and work from there, it has such potential that I don’t want to give up!!,Mirj — This was really delicious. used lime juice instead of lemon — since I had a bag of key limes that needed using. I served it over some fruited rice with currants and orange zest added, and it made for a great light summer meal. Thanks for sharing.
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Steps
|
1
Done
|
Whisk Together the First 5 Ingredients. |
|
2
Done
|
Place in a Shallow Dish, Reserving 1/4 Cup Mixture. |
|
3
Done
|
Add the Chicken to the Dish, Cover and Chill 1 Hour. |
|
4
Done
|
Remove Chicken from Marinade; Discard Marinade. |
|
5
Done
|
Cook the Chicken in 1 Teaspoon Hot Oil in a Skillet Over Medium-High Heat 8 Minutes on Each Side or Until Done. |
|
6
Done
|
Remove the Chicken, Reserving the Drippings in Skillet. |
|
7
Done
|
Add the Reserved 1/4 Cup Marinade Mixture and Chicken Broth, Stirring to Remove the Yummy Bits from Bottom of the Skillet. |
|
8
Done
|
Stir Together the Cornstarch and Water and Add to the Broth Mixture. |
|
9
Done
|
Bring to a Boil. |
|
10
Done
|
Cook, Stirring Constantly, 1 Minute. |
|
11
Done
|
Stir in the Marmalade and the Next 4 Ingredients. |
|
12
Done
|
Return the Chicken to the Skillet. |
|
13
Done
|
Spoon the Sauce Over the Chicken. |
|
14
Done
|
Sprinkle With the Parsley and Almonds. |
