5 tbsp. lemon juice
3 tbsp. Dijon mustard
2 cloves garlic, chopped
1/4 tsp. pepper
6 1/2 tbsp. oil
4 chicken breasts, boned and halved
1 c. sliced almonds
2 c. chicken broth
1 tsp. cornstarch in 1 tsp. water
2 tbsp. lemon marmalade
2 tbsp. butter
2 tbsp. parsley

Combine first 4 ingredients. Beat in 5 tablespoons oil; add chicken and marinate 1 hour or overnight, at room temperature. In a large skillet saute almonds in 1/2 tablespoon oil until golden. Wipe out pan. Drain chicken, reserve marinade. Cook chicken over high heat in 1 tablespoon oil until brown on each side (6 to 10 minutes). Remove. Strain marinade into pan. Add chicken broth and cornstarch. Cook over high heat until reduced by 1/2 (5 minutes). Add marmalade and stir until melted. Over high heat, add butter and parsley. Return chicken to pan and heat through. Add almonds to garnish with lemon slices.

You can substitute lime or orange marmalade. Serves 4.