Combine lemon juice, Dijon mustard, garlic, and white pepper in a bowl.

Beat in 4.33 tablespoons of olive oil.

Add chicken to the marinade and let it marinate for 1 hour at room temperature.

In a large skillet, sauté sliced almonds in 0.5 tablespoon of olive oil until golden. Remove and set aside.

Drain the chicken, reserving the marinade. Cook the chicken over medium-high heat in the remaining 1 tablespoon of olive oil until brown on each side, about 6 to 10 minutes total or until just tender. Remove and set aside.

Strain the marinade into the skillet. Add chicken broth and the corn starch mixture.

Cook over high heat, stirring occasionally, until the sauce reduces by slightly more than one half, about 5 minutes.

Add orange marmalade (or lemon marmalade) and stir over medium heat until melted.

Over high heat, stir in butter, chopped fresh parsley, and red pepper flakes.

Return the chicken to the skillet and heat through.

Add the sautéed almonds. Garnish with lemon slices, if desired. Serve with rice.