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

  • 1/2 cup plus 2 tablespoons all-purpose flour, divided
  • 2 eggs
  • 3/4 cup ground almonds
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 4 tablespoons butter or margarine, divided
  • 1/3 cup chopped onion
  • 1/4 teaspoon poultry seasoning
  • 1-1/2 cups milk
  • 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 in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds. In a skillet over medium-high heat, cook the chicken in 2 tablespoons butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. In the same skillet, saute the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the 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.

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  • 1/2 cup plus 2 tablespoons all-purpose flour, divided
  • 2 eggs
  • 3/4 cup ground almonds
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 4 tablespoons butter or margarine, divided
  • 1/3 cup chopped onion
  • 1/4 teaspoon poultry seasoning
  • 1-1/2 cups milk
  • 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 in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds. In a skillet over medium-high heat, cook the chicken in 2 tablespoons butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. In the same skillet, saute the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the 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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Reviews forAlmond Orange Chicken

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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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