5 tbsp. lemon juice
3 tbsp. Dijon mustard
2 cloves garlic, chopped finely
1/4 tsp. pepper
6 1/2 tbsp. oil
3 whole chicken breasts, skinned, boned & cut in 1/2
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, cut in bits
2 tbsp. chopped fresh parsley
1/8 tsp. red pepper flakes

Combine first 4 ingredients. Beat in 5 tablespoons oil. Add chicken and marinate 1 hour in refrigerator. In large skillet, saute almonds in 1/2 tablespoon oil until golden. Remove and reserve. Wipe out pan. Drain chicken; reserve marinade. Cook chicken over high heat in remaining 1 tablespoon oil until brown on each side, or until just tender. Remove and reserve.

Strain marinade into pan. Add chicken broth and cornstarch mixture. Cook over low heat, stirring, until sauce reduces by 1/2 (about 5 minutes). Add marmalade and stir over medium heat until melted. Over high heat, stir in butter, parsley and red pepper flakes. Add chicken to pan and heat through. Add almonds.