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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons plus 1/2 cup king arthur unbleached all-purpose flour, divided |
2 eggs, lightly beaten |
3/4 cup ground almonds |
6 boneless skinless chicken breast halves (4 ounces each) |
4 tablespoons butter, divided |
1/3 cup chopped onion |
1-1/2 cups milk |
1/4 teaspoon poultry seasoning |
1/3 cup orange marmalade |
1/4 cup orange juice |
1/2 teaspoon grated orange peel |
1 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice, optional |
Directions:
1. Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a meat thermometer reaches 170°. Remove and keep warm.
2. In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over chicken. Serve with rice if desired. Yield: 6 servings.
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