Yield: 4 servings
|2||Boneless,skinless chicken breasts,split (about 1 pound)|
|2 tablespoons||All-purpose flour|
|½ teaspoon||EACH: salt and black pepper|
|1||2 1/4 oz pkg. sliced almonds|
|1 tablespoon||Brown sugar|
|Juice of one fresh orange (1/2 cup)|
|1 teaspoon||Grated orange rind|
Place each chicken breast filet between two pieces of plastic wrap.
Pound with meat mallet to ¼" 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 ⅔ cup sauce.