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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.
  
  ORANGE SAUCE
  
  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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