Preparation Time: Average

1/3 cup lemon juice
1/4 cup and 1 tablespoon vegetable oil
2 tablespoon Luzianne Creole Mustard
1 teaspoon garlic, minced
1/4 teaspoon TryMe Tennessee Sunshine Hot Pepper Sauce
6 5-ounce chicken breast halves, boned and skinned
2 cups chicken broth
2 teaspoons cornstarch, mixed with 1 tablespoon water
1 tablespoon butter or margarine, cold, cut into small pieces
1/3 cup almonds, sliced, unblanched, lightly toasted
6 lemon slices, cut thin, for garnish
1 tablespoon fresh parsley, minced, for garnish

With fork or small whisk, beat lemon juice, 1/4 cup oil, mustard, garlic and TryMe Tennessee Sunshine Hot Pepper Sauce. Arrange chicken in shallow glass or china dish, just large enough to hold all pieces in one layer. Pour on lemon mixture, turn chicken once to coat evenly. Marinate at room temperature one hour or refrigerate 2-3 hours. Drain chicken, strain and reserve marinade. In large heavy skillet over high heat, cook chicken in remaining 1 tablespoon oil for 3 minutes on each side or until golden brown and tender. Remove chicken to platter. Add broth, reserve marinade and cornstarch mixture to skillet. Stirring constantly, cook over high heat about five minutes or until sauce thickens slightly. Stir in butter. Return chicken to skillet and simmer until heated through, about 20 minutes. Stir in almonds. Remove from heat. Arrange chicken on hot platter or six plates. Pour sauce over chicken and garnish with lemon slices and parsley. Serves 6. Delicious with fresh asparagus and rice.

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