| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Whole chicken breasts without skin, boned – cut in half | |
| 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
| 7 | tb | Butter or margarine; divided |
| 1 | c | Orange juice |
| 1 | tb | Lime juice |
| 1/4 | ts | Grated orange peel |
| 1/2 | c | Blue Diamond sliced natural almonds, toasted |
INSTRUCTIONS
Lightly flatten chicken breasts. Season with salt and pepper. Saute breasts in 1 tablespoon butter or margarine, 2 minutes on each side or until cooked through. Remove and keep warm. Add orange juice, lime juice and orange peel to pan. Reduce over high heat until mixture thickens to a syrup consistency. Add salt and pepper. Over low heat, whick in remaining 6 tablespoons butter or margarine until sauce is thick and glossy. Add almonds and pour over chicken. Recipe by: Blue Diamond Almonds Posted to EAT-L Digest by "Dr. Ron Goldstein" <Doc1946@AOL.COM> on Nov 27, 1997
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