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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
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,

Printed from tasteofhome.com May 16, 2008

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Almond Orange Chicken cont.

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.