Almond Coated Chicken with Orange
Keys: Nuts Poultry Citrus
Yield: 6 Servings
Ingredients:
----------------- SAUCE ----------------
6 x Chicken breasts
2 x Eggs, beaten
1 pkt (100g) almonds
Butter
1/4 cup Chopped onion
2 tbl Flour
1/4 tsp Poultry seasoning
1 1/2 cup Milk
1/4 cup Orange marmalade
1/2 tsp Grated orange rind
1/4 cup Orange juice
Salt and pepper
Method:
Karen Haigh
6 servings
Crispy Chicken in a tasty sauce, easy to make.
Dip chicken breasts in flour, egg, then almonds.
Melt a small amount of butter in a large nonstick frypan. Saute
coatedchicken breasts, one at a time, on both sides until golden and
cooked through, adding more butter to pan as needed. Set aside; keep
warm.
Melt a little more butter in same frypan. Saute onion until tender.
Blend in 2 tablespoons. flour and poultry seasoning. Gradually stir in
milk. Cook and stir over medium heatuntil mixture boils and thickens.
Remove from heat. Stir in marmalade, orange rind, juice, salt and
pepper.
To serve, pour sauce over breasts.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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