TANGY ALMOND CHICKEN

Taste of Home's Quick Cooking
By: Michelle Krzmarzick of Redondo Beach, California

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Ingredients

Directions:
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1 jar (12 ounces) currant jelly
1/2 cup prepared mustard
1/2 cup slivered almonds, toasted
3 tablespoons brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
●In a large skillet, brown chicken in butter for 4 minutes on each side. Remove and keep warm.
●Add the remaining ingredients to the skillet. Cook and stir until jelly is melted and mixture is smooth, about 2 minutes.
●Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear.