5 tbsp. lemon juice
3 tbsp. Dijon mustard
2 cloves garlic, chopped
1/4 tsp. white pepper
6 1/2 tsp. olive oil, divided
3 whole chicken breasts, skinned, boned and cut in half
1 c. sliced almonds
2 c. chicken broth
1 tsp. cornstarch, dissolved in 1 tbsp. water
2 tbsp. lemon or orange marmalade
2 tbsp. butter
2 tbsp. chopped fresh parsley
1/4 tsp. red pepper flakes

Combine first 4 ingredients. Beat in 5 tablespoons oil. Add chicken and marinate 1 hour at room temperature. In skillet, saute almonds in 1/2 tablespoon oil until golden. Drain chicken, reserve marinade. Cook chicken over high heat until brown on each side, 6 to 10 minutes, remove from pan. Place marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat, stirring occasionally until sauce reduces (5 minutes). Add marmalade and stir until melted. Stir in butter, parsley, red pepper flakes. Return chicken to pan and heat thoroughly. Add almonds, garnish with lemon slices. Serves 6.