Chicken Breasts With Orange-lime Sauce

The cross was the place on which this sacrifice was offered; for as the blood of the slain lamb was poured out at the foot of the altar, sprinkled upon its horns, and burned in its ever-enduring fire, so our blessed Lord shed His blood upon the cross. He there endured the wrath of God to the uttermost; He there put away sin by the sacrifice of Himself; He there offered His holy soul and body, the whole of His pure and sacred humanity, in union with his eternal Deity, as an expiation for the sins of His people.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	4	Servings

INGREDIENTS

2		Whole chicken breasts
		without skin boned – cut
		in half
1/2	t	Salt
1/8	t	White pepper
7	T	Butter or margarine, divided
1	c	Orange juice
1	T	Lime juice
1/4	t	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

A Message from our Provider:

“When you get to your wit’s end, you’ll find God lives there.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 349 Calories From Fat: 206 Total Fat: 23.4g Cholesterol: 126.5mg Sodium: 357.8mg Potassium: 355.4mg Carbohydrates: 6.9g Fiber: <1g Sugar: 5.3g Protein: 27.3g