• ⅓ c fresh lemon juice
• ¼ c vegetable oil
• 2 T Dijon mustard
• 1 clove garlic, minced
• ¼ t hot red pepper sauce
• 6 boneless chicken breast halves, without skin
• 1 T vegetable oil
• 2 c chicken broth
• 2 t cornstarch blended with 2 teaspoons water
• 1 T cold butter, cut in small pieces
• ¼ c toasted sliced almonds
• lemon slices, optional
• parsley sprigs, optional

Whisk lemon juice with ¼ cup oil, the Dijon mustard, garlic, and pepper sauce.

Arrange chicken in a shallow glass dish, just large enough in size to hold the chicken in one layer. Pour lemon mixture over chicken, turning to coat evenly. Marinate for 2 hours in the refrigerator. Drain chicken and strain marinade into a saucepan. Bring marinade to a boil and continue to boil for 1 minute. Set aside.

In a large, heavy skillet, over high heat, cook chicken in 1 tablespoon of vegetable oil for 3 to 4 minutes on each side, until golden brown and tender. Remove chicken and keep warm. Add broth, marinade, and cornstarch-water mixture to the skillet. Cook over high heat, stirring constantly, until thickened, about 5 minutes. Stir in toasted almonds and remove from heat. Arrange chicken on a heated platter or dinner plates. Pour sauce over the chicken and garnish with lemon slices and parsley sprigs, if desired.

Preparation time: 2 hours
Cooking time: 15 minutes

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