Lemon chicken with almonds

    1 hour 45 min

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

    146 people made this

    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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    Reviews in English (114)


    Great taste with the lemon & mustard together  -  17 Jan 2017


    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 and increase the cornstarch to a tbsp and the marmelade to 4 tbsp. Delicious AND Healthy!!!  -  12 Aug 2000  (Review from Allrecipes US | Canada)


    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 dishes (measuring cups,spoons, pan etc.) than neccesary,too. I will try to re-use things,next time. Next time, I will use some of the juiced lemons ZEST also, a little white wine, some low-sodium boullion , AND LESS OIL. It was very oily and I don't think it was necesary to use that much. I cut the chicken breasts into strips instead of leaving them whole. It was much FASTER cooking that way and the marinade flavor was almost all through the chicken better. With changes, this might be a 5 star!  -  16 Apr 2003  (Review from Allrecipes US | Canada)