Almond Coated Chicken With Orange
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 6 | Servings | ||
INGREDIENTS
| 6 | Chicken breasts | |
| 2 | Eggs, beaten | |
| 1 | 100g almonds | |
| Butter | ||
| 1/4 | c | Chopped onion |
| 2 | T | Flour |
| 1/4 | t | Poultry seasoning |
| 1 1/2 | c | Milk |
| 1/4 | c | Orange marmalade |
| 1/2 | t | Grated orange rind |
| 1/4 | c | Orange juice |
| Salt and pepper | ||
| servings |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 179
Total Fat: 20.2g
Cholesterol: 156.3mg
Sodium: 104.8mg
Potassium: 299.1mg
Carbohydrates: 15.7g
Fiber: <1g
Sugar: 12.4g
Protein: 22.5g