Ingredients
1/2 cup lemon juice1/4 cup Dijon mustard2 teaspoons minced garlic1/2 teaspoon white pepper1/2 cup plus 2 tablespoons olive oil, divided6 boneless skinless chicken breast halves (4 ounces each)3 tablespoons cornstarch1 can (14-1/2 ounces) chicken broth1 cup apricot preserves2 tablespoons butter1 cup sliced almondsHot cooked rice
Preparation
In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable 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 a thermometer reads 170°.
Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.
