Recipe By Anonymous
Published Apr 23rd
Prep - Cook - Additional - Ready In -
Servings 6 servings Calories 426.8

Lemony, spicy, flavorful chicken breasts. A good company dish. I like to serve this with plain cooked white or brown rice, and to spoon the sauce over it. Almondy lemony chickeny goodness!

Recipe Ingredients

  • 5 tablespoons lemon juice
  • 3 tablespoons Dijon-style prepared mustard
  • 2 cloves garlic, chopped
  • ¼ teaspoon ground white pepper
  • 6 ½ tablespoons olive oil
  • 6 skinless, boneless chicken breasts
  • 1 cup sliced almonds
  • 2 cups chicken broth
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 2 tablespoons orange marmalade
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon crushed red pepper flakes
  • 6 slices lemon, for garnish

Cooking Directions

  1. 1 Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
  2. 2 In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
  3. 3 Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Nutrition Facts

  • Calories 426.8
  • Carbohydrate 12.7 g
  • Cholesterol 80.3 mg
  • Fat 28.2 g
  • Fiber 2.4 g
  • Protein 31.2 g
  • Saturated Fat 5.5 g
  • Sodium 616.9 mg
  • Sugar 5 g

Chef's Notes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. not very lemony not what I expected. A lot of work and it wasnt really worth it:/
  2. Incredible flavor! Skipped the corn starch and butter because it's unnecessary. Also used half of the oil and didn't miss it. Doubled the marmalade. One word of caution: when adding the chicken to the skillet at the end be sure to turn the temp down to medium or medium low and cover to avoid burning - Read more ...
  3. I loved this recipe. My variation was to cut the chicken into strips and serve it over jasmine rice and green onion as the garnish. Simply delicious.
  4. VERY good! I didn't have marmalade so I used orange juice. I will definitely make this again.
  5. This was very good. It made about 1 1/2 c sauce that went great mixed in rice. The lemon was not strong(marinated for 1 hour). I thought the amount of almonds(1 cup) must be a misprint.? I toasted them but only used 1/4 c. which was plenty for our tastes. Seems like I dirtied more - Read more ...
  6. This is a new family favorite. There were no leftovers. My picky kid even tried it and liked it. This website is making my husband think I'm a GENIUS in the kitchen..... thanks for the great recipes.
  7. This is quite possibly the most enjoyable way I have ever eaten chicken. This recipe is SO GOOD! And it's not difficult! I could NOT stop raving about it with each bite. I followed the recipe to a T but I like the low fat suggestions given in one of the other reviews...I am definitely - Read more ...
  8. I thought this dish was very delicious...I've made several lemon chicken recipes before, but never one with orange marmalade and red pepper, which really made everything tastier. I used less olive oil than called for (probably just 2 tablespoons), and skipped the butter altogher. Serve with steamed broccoli and brown or wild rice for a - Read more ...
  9. Overall I liked this recipe. If I made it again I would pound the chicken breasts flat first. I might also try leaving out some of the ingredients. One thing I liked about this recipe is that the ingredients are usually one that you have on hand.
  10. This is a wonderful and unique recipe. It is a little high in fat for our taste so I modified the recipe and it is better than ever. Reduce the olive oil to 1 to 3 tbsps. Use a "no stick" spray for both the almonds and the chicken when browning. Omit the butter altogether - Read more ...

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