Lemon chicken with almonds

Lemon chicken with almonds


140 people made this

About this recipe: Chicken breasts are cooked in a lovely light lemony sauce with flaked almonds. Nice with mashed potatoes or brown rice and green veg.

Joy Bowers

Serves: 6 

  • 5 tablespoons lemon juice
  • 3 tablespoons Dijon-style prepared mustard
  • 2 cloves garlic, chopped
  • 1/4 teaspoon ground white pepper
  • 6 1/2 tablespoons olive oil
  • 6 chicken breasts
  • 100g flaked almonds
  • 500ml chicken stock
  • 1 teaspoon cornflour, dissolved in 1 tablespoon water
  • 2 tablespoons marmalade
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red chilli flakes
  • 6 slices lemon, for garnish

Prep:15min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:1hr45min 

  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. In a large frying pan, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from pan and reserve. Wipe out the pan. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to pan, then add chicken breasts and brown over high heat until brown on each side (6 to 10 minutes). Remove from pan and reserve.
  3. Strain the lemon marinade into the pan. Bring to the boil and boil for 1 minute. Add chicken stock and cornflour/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 chilli flakes. Return chicken to pan and heat through. Add reserved almonds and garnish with lemon slices.

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