5 tbsp. lemon juice
3 tbsp. Dijon mustard
4 tsp. black pepper
6 1/2 tbsp. olive oil
3 whole chicken breasts, cut
1 c. almonds
2 c. chicken broth
1 tsp. cornstarch
1 tbsp. water
2 tbsp. orange marmalade
2 tbsp. butter
2 tbsp. parsley
1/4 tsp. red pepper flaked

Combine first 4 ingredients; beat oil in and add chicken. Marinate for 1 hour. In large skillet, saute almonds in 1/2 tablespoon oil until golden brown. Remove and clean pan. Strain chicken and cook in 1 tablespoon oil; cook chicken. Remove from pan and add marinade and cornstarch and chicken broth. Cook on high for 5 minutes. Add marmalade, butter, red pepper flakes. Add chicken and almonds then reheat and serve over rice.