Ingredients

How to make it

  • In a small bowl, combine the lemon juice, mustard, garlic, pepper, and ½ cup oil. Pour ½ cup marinade into a large re-sealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  • Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until juices run clear.
  • Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.

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  • pudgy47 7 years ago
    Ha buddy this will work for me==== thanks for the post.
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  • jennmet 7 years ago
    sounds awesome!
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