Almond Lemon Chicken

Recipe from allrecipes.com
Serves 6

Ingredients
· 5 tablespoons lemon juice
· 3 tablespoons Dijon-style prepared mustard
· 2 cloves garlic, chopped
· 1/4 teaspoon ground white pepper
· 6 1/2 tablespoons olive oil
· 6 skinless, boneless chicken breasts
· 1 cup sliced almonds
· 2 cups chicken broth
· 1 teaspoon cornstarch, dissolved in 1 tablespoon water
· 2 tablespoons orange marmalade
· 2 tablespoons butter, cut into pieces
· 2 tablespoons chopped fresh parsley
· 1/4 teaspoon crushed red pepper flakes
· 6 slices lemon, for garnish
Directions
1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons 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 skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/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 pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Delightful Doughnuts

(from Beard on Bread)

1/2 package active dry yeast
2 tbsp warm water (110-115 deg)
1/2 cup granulated sugar
1 egg
1 cup warm milk (or 1/2 cup evaporated milk plus 1/2 cup warm water)
2 tbsp melted butter or margarine
3 3/4 cups sifted all-purpose flour
Lard, shortening, or cooking oil for deep frying
Confectioners' sugar or additional granulated sugar
1/2 tsp salt

Place the yeast in a mixing bowl, add the warm water, and stir. Add the sugar and mix well. Let stand 10 or 15 minutes to proof. With the hands or 2 wooden spoons, stir in the egg, then the milk, melted butter, flour, and salt. Continue to stir until the dough is springy. Brush the top of the dough lightly with additional melted butter or margarine and cover with waxed paper. Place in a warm, draft-free spot to rise until doubled in bulk, about 1 1/2 hours. (Note, however, that the dough is easier to roll out if put in the refrigerator to rise overnight, or at least for 4 hours.)

Punch down and roll out half the dough at a time to a thickness of about 1/2 inch. Cut with a floured doughnut cutter and place on a board or waxed paper to rise until doubled in bulk.

Heat 2" of oil to 370 and fry doughnuts until they are brown on one side, then turn to brown on the other side. Drain doughnuts on paper towels. Sprinkle with powdered sugar or drizzle glaze over the doughnuts.