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Almond Butter Chicken With Orange Sauce
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- #77676
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 boneless, skinless chicken breast halves
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
1 cup sliced almonds
Orange Sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
1/2 cup fresh orange juice
2 tablespoons butter
1 teaspoon grated orange rind
directions
Orange sauce: Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat,stirring constantly, until thickened.
Place each chicken breast fillet between two pieces of plastic wrap. Pound with meat mallet to 1/4" thickness. Coat chicken with flour. Sprinkle with salt and black pepper. Dip one side into egg and press with almonds. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts.
Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. Serve with orange sauce.
added by
tkimgoodcook
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
October 19, 2010
I thought this was ridiculously easy although messy to cook but the finished product was restaurant quality. My husband loved it and I have recommended it to all my friends.
November 4, 2009
It's ok, but people should be warned that pounding the chicken is a must, otherwise the pieces take too long to cook and tend to burn... the orange sauce is not sweet enough, in my opinion, and the whole thing takes too long to cook - too much work for the 3 star quality of the recipe... maybe if I mash that chicken :|