Almond butter chicken with orange sauce

Yield: 4 servings

Measure Ingredient
2 Boneless,skinless chicken breasts,split (about 1 pound)
2 tablespoons All-purpose flour
½ teaspoon EACH: salt and black pepper
1 Egg,beaten
1 2 1/4 oz pkg. sliced almonds
1 tablespoon Brown sugar
2 teaspoons Cornstarch
Juice of one fresh orange (1/2 cup)
2 tablespoons Butter
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.

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