ALMOND BUTTER CHICKEN WITH ORANGE SAUCE
Category: Chicken, Sauces
Yield: 4 servings
2 Boneless,skinless chicken ORANGE SAUCE:
-breasts,split (about 1 1 tb Brown sugar
-pound) 2 ts Cornstarch
2 tb All-purpose flour Juice of one fresh orange
1/2 ts EACH: salt and black pepper -(1/2 cup)
1 Egg,beaten 2 tb Butter
1 2 1/4 oz pkg. sliced almonds 1 ts Grated orange rind
Place each chicken breast filet between two pieces of plastic wrap. Pound
with meat mallet to 1/4" thickness. Coat chicken with flour. Sprinkle with
salt and black pepper. Dip one side into egg and press with almonds. Melt
butter in a large skillet. Add chicken, almond side down. Cook on medium
high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts.
Lower heat to medium low and cook for 10 to 12 minutes more or until
chicken is no longer pink in center. Serve with Orange Sauce.
Makes 4 servings.
Combine brown sugar and cornstarch in a saucepan. Add juice, butter and
rind. Cook on medium heat,stirring constantly, until thickened.
Makes 2/3 cup sauce.
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