Almond-crusted chicken breasts sautéed in butter and served with a zesty orange sauce.

Almond Butter Chicken with Orange Sauce

2 boneless, skinless chicken breasts, split (about 1 pound)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
1 (2 1/4-ounce) package sliced almonds
4 tablespoons butter

 

Orange Sauce:
1 tablespoon packed brown sugar
2 teaspoons cornstarch
Juice from one fresh orange (1/2 cup)
2 tablespoons butter
1 teaspoon grated orange rind

1. Place each chicken fillet between two pieces of plastic wrap. Pound with meat mallet to 1/4 inch thickness. Coat chicken with flour. Sprinkle with salt and pepper. Dip one side into egg and press with almonds.
2. Melt butter in large skillet. Add chicken, almond side down. Cook on medium-high heat 3 to 5 minutes or until almonds are toasted. Turn. Reduce heat to medium-low and cook 10 to 12 minutes more or until chicken is no longer pink. Serve with Orange Sauce.
3. For Orange Sauce (Makes 2/3 cup):
4. Stovetop Method: Combine sugar and cornstarch in saucepan. Add juice, butter and rind. Cook on medium heat, stirring constantly, until thickened.
5. Microwave Method: Combine all ingredients in 2 cup glass measure. Microwave on high 2 minutes, stirring halfway through cooking.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.