Almond Lemon Chicken

5 tablespoons lemon juice

3 tablespoons prepared mustard

2 cloves garlic, finely chopped

3 tablespoons olive oil

6 boneless, skinless chicken breast halves (4 ounces each)

¿ cup (2-ounce package) sliced almonds

2 cups chicken broth

1 teaspoon cornstarch dissolved in 1 tablespoon water

2 tablespoons low-sugar orange or lemon marmalade

2 tablespoons chopped fresh parsley

¼ teaspoon red pepper flakes

In a large bowl, combine lemon juice, mustard and garlic; stir in olive oil. Add chicken, and marinate 1 hour at room temperature.

Meanwhile, in large dry skillet, toast almonds until golden. Remove almonds from pan, and set aside.

Drain chicken, reserving marinade. Spray skillet with a small amount of vegetable spray. Cook chicken over medium-high heat in skillet until brown on each side, about 6-10 minutes total, or until tender. Remove, and keep warm.

Pour marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat, until it boils and is reduced by slightly more than half, about 5 minutes. Stir occasionally to loosen browned bits from skillet and to keep sauce smooth.

Add marmalade, and stir over medium heat until melted. Stir in parsley and red pepper flakes. Return chicken to pan, and heat through. Place chicken on serving platter. Spoon sauce over. Sprinkle with toasted almonds.

Serves six.

"Fix-It and Enjoy-it! Diabetic Cookbook," by Phyllis Pellman Good, with the American Diabetes Association (Good Books, $15.95)