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 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
- 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.
- 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.
- For Orange Sauce (Makes 2/3 cup):
- Stovetop Method: Combine sugar and cornstarch
in saucepan. Add juice, butter and rind. Cook on medium heat,
stirring constantly, until thickened.
- 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.
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