Almond Orange Chicken Recipe

4.5 2 3
Almond Orange Chicken Recipe
Almond Orange Chicken Recipe photo by Taste of Home
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Almond Orange Chicken Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 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 a thermometer reaches 170°. 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.
Originally published as Almond Orange Chicken in Quick Cooking July/August 2000, p56

Nutritional Facts

1 each: 318 calories, 18g fat (7g saturated fat), 110mg cholesterol, 541mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 12g protein.

  • 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
  1. 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 a thermometer reaches 170°. Remove and keep warm.
  2. 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.
  3. 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.
Originally published as Almond Orange Chicken in Quick Cooking July/August 2000, p56

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MY REVIEW
rhamgram User ID: 5793518 56979
Reviewed Jan. 30, 2011

"My husband, who is usually not a fan of things not spicy, really raved about this dish and asked that it be put on our "gourmet" list."

MY REVIEW
badgergirl User ID: 2400926 40085
Reviewed Jun. 6, 2008

"The outside burned while the inside was still raw, so I had to finish cooking it in the microwave. It WAS moist, though."

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