Almond Orange Chicken 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 Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Orange Chicken cont. Hot cooked rice, optional 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. Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Orange Chicken Yield: 6 servings. Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008