Almond Butter Chicken with Orange Sauce
Almond-crusted chicken breasts sautéed in butter and served with a zesty orange sauce.
2 boneless, skinless chicken breasts, split (about 1 pound)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg, beaten
1 (2.25-ounce) package sliced almonds
4 tablespoons butter
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: Combine sugar and cornstarch in saucepan. Add juice, butter and rind. Cook on medium heat, stirring constantly, until thickened. Makes 2/3 cup.
Makes 4 servings.
For Orange Sauce Microwave Method: Combine all ingredients in 2 cup glass measure. Microwave on high 2 minutes, stirring halfway through cooking. Makes 2/3 cup.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.