ALMOND COATED CHICKEN WITH ORANGE SAUCE

Submitted by: Brigitte Renaud

Serves: 6

Preparation time:
Cooking time:

Ingredients

6 BONELESS, SKINLESS CHICKEN BREAST HALVES, FLATTEN
FLOUR TO COAT CHICKEN PIECES
2 EGGS BEATENED
1 PKG (100) G GROUND ALMONDS
BUTTER
1/4 C. CHOPPED ONION
2 TBSP FLOUR
1/4 TSP POULTRY SEASONING
1 1/2 C MILK
1/4 C. ORANGE MARMALADE
1/2 TSP GRATED ORANGE RIND
1/4 C. ORANGE JUICE
SALT AND PEPPER

Method

1- DIP CHICKEN IN FLOUR, EGGS THAN ALMONDS.
2- MELT A SMALL AMOUNT OF BUTTER IN A LARGE NONSTICK FRYING PAN. SAUTE COATED CHICKEN , PART AT A TIME, ON BOTH SIDES UNTIL GOLDEN AND COOKED THROUGH, ADDING BUTTER TO PAN AS NEEDED. SET ASIDE; KEEP WARM.
3- MELT A LITTLE MORE BUTTER IN SAME FRYINGPAN. SAUTE ONION UNTIL TENDER. BLEND IN 2 TBSP FLOUR AND POULTRY SEASONING.
4- GRADUALLY STIR IN MILK. COOK AND STIR OVER MEDIUM HEAT UNTIL MIXTURE BOILS AND THICKEN. REMOVE FROM HEAT.
5- STIR IN MARMALADE, ORANGE RIND, ORANGE JUICE AND SALT AND PEPPER TO TASTE.
TO SERVE POUR SAUCE OVER CHICKEN BREAST ON A BED OF RICE

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