5 tbsp. lemon juice, fresh
3 tbsp. Dijon mustard
2 cloves garlic, chopped finely
1/4 tsp. white pepper
Oil
4-6 boneless chicken breasts
1 c. sliced almonds
2 c. chicken broth
1 tsp. cornstarch, dissolved in 2 tbsp. water
4 tbsp. orange marmalade (lemon marmalade may be substituted)
2 tbsp. butter
2 tbsp. chopped fresh parsley

Combine first 4 ingredients, in large bowl. Add chicken and marinate 1 hour at room temperature.

In large skillet, saute almonds in 2 teaspoons of oil until golden brown. Remove from pan. Drain chicken; reserve marinade. Cook chicken in skillet over high heat in 1 tablespoon of oil until brown on both sides. (6 to 10 minutes total, or until tender). Remove and reserve. Strain marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat stirring occasionally until sauce reduces by slightly more than 1/2, about 5 minutes. Add marmalade and stir over medium heat until melted. Stir in butter and parsley. Return chicken and almonds to pan and heat through. Garnish with lemon slices. Serves 6. Recipe goes well with rice.