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Almond Lemon Chicken
April 16, 2003

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!

  1. 152 Ratings

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