Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 318
  • Fat:
  • 18 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 110 mg
  • Sodium:
  • 541 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 2 g
  • Protein:
  • 12 g

Almond Orange Chicken

"This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes," raves Sharon Lebold of Bayfield, Ontario. "I sometimes cook it in my electric skillet because it easily holds all the chicken."

SERVINGS

6

CATEGORY

Main Dish

METHOD

Other stovetop

PREP

20 min.

COOK

10 min.

TOTAL

30 min.

INGREDIENTS

  • 2 tablespoons plus 1/2 cup all-purpose flour, divided
  • 2 eggs, lightly beaten
  • 3/4 cup ground almonds
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 4 tablespoons butter, divided
  • 1/3 cup chopped onion
  • 1-1/2 cups milk
  • 1/4 teaspoon poultry seasoning
  • 1/3 cup orange marmalade
  • 1/4 cup orange juice
  • 1/2 teaspoon grated orange peel
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional

DIRECTIONS

Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until chicken juices run clear. Remove and keep warm.
    In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over chicken. Serve with rice if desired. Yield: 6 servings.

Printed from tasteofhome.com May 16, 2008

Copyright Reiman Media Group, Inc © 2008