| 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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