almond orange chicken

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Filed Under: chicken, poultry

Servs: 6   Prep:   Cook:

"'This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes,' raves Sharon Lebold of Bayfield, Ontario. 'I sometimes cook it in my electric skillet because it easily holds all the chicken.'"

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Ingredients [?]

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  • add   2 eggs
  • add   1/4 teaspoon poultry seasoning
  • add   1 1/2 cups milk
  • add   1/4 teaspoon pepper
  • add   1/2 teaspoon grated orange peel
  • add   4 tablespoons butter or margarine, divided
  • add   1/4 cup orange juice
  • add   1/3 cup orange marmalade
  • add   3/4 cup ground almonds
  • add   1/3 cup chopped onion
  • add   6 (4 ounce) skinless, boneless chicken breast halves
  • add   1 teaspoon salt
  • add   Hot cooked rice
  • add   10 tablespoons all-purpose flour, divided

Instructions

  1. Place 1/2 cup flour in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds. In a skillet over medium-high heat, cook the chicken in 2 tablespoons butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. In the same skillet, saute the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the chicken. Serve with rice if desired.

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