Lemon and Almond Chicken

    1 hour 40 minutes

    Lemony, almondy, spicy, flavourful chicken breasts! A good dish for when you have guests. I like to serve this with plain cooked white or brown rice, and to spoon the sauce over it.

    138 people made this

    Serves: 6 

    • 5 tablespoons (100ml) lemon juice
    • 3 tablespoons Dijon mustard
    • 2 cloves garlic, chopped
    • 1/4 teaspoon ground white pepper
    • 6 1/2 tablespoons (130ml) olive oil
    • 6 skinless, boneless chicken breasts
    • 1 cup (115g) sliced almonds
    • 2 cups (500ml) chicken stock
    • 1 teaspoon cornflour, dissolved in 1 tablespoon water
    • 2 tablespoons orange marmalade
    • 40g butter, cut into pieces
    • 2 tablespoons chopped fresh parsley
    • 1/4 teaspoon crushed red chilli flakes
    • 6 slices lemon, for garnish

    Preparation:10min  ›  Cook:30min  ›  Extra time:1hour marinating  ›  Ready in:1hour40min 

    1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons (100ml) 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 frypan, saute the almonds in 1/2 tablespoon (10ml) of the olive oil until golden. Remove from frypan and reserve. Wipe out the frypan. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to frypan then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from frypan and reserve.
    3. Strain the lemon marinade into the frypan. Bring to a 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 frypan and heat through. Add reserved almonds and garnish with lemon slices.

    Nutritional Data

    The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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    Reviews in English (115)


    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 USA and 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 USA and Canada)


    I thought this dish was very delicious...I've made several lemon chicken recipes before, but never one with orange marmalade and red pepper, which really made everything tastier. I used less olive oil than called for (probably just 2 tablespoons), and skipped the butter altogher. Serve with steamed broccoli and brown or wild rice for a delicious, balanced meal!  -  29 Oct 2002  (Review from Allrecipes USA and Canada)