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Almond Orange Chicken

 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."
6 ServingsPrep/Total Time: 30 min.


  • 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 a meat 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

2 of 2

Almond Orange Chicken (continued)

Directions (continued)

  • peel, salt and pepper. Pour over chicken. Serve with rice if
  • desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 318 calories, 18 g fat (7 g saturated fat), 110 mg cholesterol, 541 mg sodium, 29 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.