| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts |
| 2 |
|
Eggs; beaten |
| 1 |
pk |
(100g) almonds |
|
|
Butter |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Poultry seasoning |
| 1 1/2 |
c |
Milk |
| 1/4 |
c |
Orange marmalade |
| 1/2 |
ts |
Grated orange rind |
| 1/4 |
c |
Orange juice |
|
|
Salt and pepper |
|
6 |
servings |
INSTRUCTIONS
SAUCE
Karen Haigh
Crispy Chicken in a tasty sauce, easy to make.
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
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.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998
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