Almond Butter Chicken with Orange Sauce

Yield: 4 servings

Ingredients

Chicken

• 2 boneless, skinless chicken breasts, split (about 1 pound)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon each, salt and pepper
• 1 egg, beaten
• 1 (2 1/4 ounce) package sliced almonds
• 4 tablespoons butter

Orange Sauce

• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• Juice from one fresh orange (1/2 cup)
• 2 tablespoons butter
• 1 teaspoon grated orange rind

Instructions

Chicken

1. Place each chicken fillet between two pieces of plastic wrap. Pound with meat mallet to 1/4 inch thickness.
2. Coat chicken with flour. Sprinkle with salt and pepper. Dip one side into egg and press with almonds.
3. Melt butter in large skillet. Add chicken, almond side down. Cook over medium-high heat for 3 to 5 minutes or until almonds are toasted.
4. Turn chicken over. Turn down heat to medium-low and cook for 10 to 12 minutes more or until chicken is no longer pink.
5. Serve with Orange Sauce.

Orange Sauce

1. Combine sugar and cornstarch in saucepan.
2. Add juice, butter and rind. Cook over medium heat, stirring constantly, until thickened.

Notes

Microwave: Combine all ingredients in 2 cup glass measure. Microwave on HIGH for 2 minutes, stirring halfway through cooking.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin