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

Combine first 4 ingredients. Beat in 5 tablespoons of olive oil. Add chicken and marinate at room temperature or overnight in refrigerator. In large skillet saute almonds in 1/2 tablespoon of oil until golden. Remove almonds and set aside. Drain chicken and reserve marinade. Cook chicken over high heat in small amount of oil. Brown each side of chicken. Remove cooked chicken from pan. Pour marinade into fry pan and add chicken broth and cornstarch. Cook the following over high heat: Chicken broth, cornstarch, marinade until sauce thickens. Add marmalade to the sauce mixture. Stir in butter and parsley. Return chicken to pan and heat thoroughly (about 30 minutes at 320 degrees). Top with almonds. Serve with rice.

This is truly a dish everyone will want the recipe for.