Wednesday, December 23, 2009

Almond Butter Chicken with Orange Sauce



You'll Need

· 2 Boneless, skinless chicken breasts, split (about 1 pound)
· 2 Tablespoons all-purpose flour
· ½ teaspoon salt
· ½ teaspoon black pepper
· 1 egg beaten
· 2 ¼ ounces sliced almonds

For orange sauce
· 1 Tablespoon brown sugar
· 2 teaspoons cornstarch
· Juice of one fresh orange (approximately ½ cup)
· 2 Tablespoons butter
· 1 teaspoon grated orange rind

Directions

  • Place each chicken breast filet 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.

Directions for Orange Sauce

  • Combine brown sugar and cornstarch in a saucepan.
  • Add juice, butter and rind.
  • Cook on medium heat, stirring constantly, until thickened.

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