Coming up with new ideas for dinner when you have a wheat-intolerant person in the house is often a real challenge. This particular chicken entrÃ©e has a lot of flavor, and the sauce that yields from it is just great over rice. I pair this dish up with a nice Chardonnay if I am in the mood, too!
This entrÃ©e has a preparation time of about 30 minutes, not including an hour of marinating time, and it serves 4 people (or two very hungry people with leftovers for later!).
4 boneless chicken breasts, pounded thin
3 TBS Dijon Mustard
2 tsp. chopped garlic
1/4 cup lemon juice
2-3 twists of cracked black pepper
1/4 cup olive oil, plus 2 TBS
1/3 cup chicken stock
1 tsp. cornstarch dissolved in 1 TBS warm water
3-4 TBS sliced almonds, toasted
Pound the chicken breasts between two sheets of plastic wrap until thin. In a small mixing bowl, whisk together the Dijon mustard, garlic, lemon juice, pepper and 1/4 of oil. Pour over chicken in a sealed storage bag and allow the chicken to marinate for about 1 hour.
When you remove the chicken from the refrigerator, remember to reserve the marinade for later cooking. While the chicken is marinating, toast the sliced almonds in a 350 degree oven for about 10 minutes until lightly brown.
Heat 2 TBS olive oil in a non-stick pan over medium high heat. Reserving the marinade, brown the breasts for 5-7 minutes on each side until lightly brown, and remove to a plate.
In the same pan, add the remaining marinade and chicken stock. Bring this to a boil, and add the cornstarch to thicken. Stir until smooth and lightly boiling.
Replace the chicken into the liquid, sprinkle each breast with some of the almonds and cover and cook for about 15 more minutes over medium heat. Serve immediately with extra sauce on top of each breast.