Apricot Almond Chicken

From Simple and Delicious (Sept./Oct. 2006), page 12.

Prep: 10 min. + marinating / Cook: 20 min.
Yield: 6 servings

Apricot-Mustard Sauce
½ cup lemon juice

¼ cup Dijon mustard (or whatever mustard you have)

2 teaspoons minced garlic

½ teaspoon white pepper (black works, too)

1/2 cup olive oil

1 cup apricot preserves or jam (try experimenting with other flavors)

3 tablespoons cornstarch

2 tablespoons butter

1 can (14.5 ounces) chicken broth

6 boneless, skinless chicken breast halves (4 ounces each)
2 Tbs. olive oil
1 cup sliced almonds
Hot cooked rice

In a small bowl, combine the lemon juice, mustard, garlic, pepper, jam, 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, butter, cornstarch, and remaining marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds.

Serve with rice.

Notes:
- The recipe makes a LOT of sauce, but it would also be good on other white meats and possibly meatballs (appetizer).