ALMOND ORANGE CHICKEN

“This moist, tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes. I sometimes cook it in my electric skillet because it easily holds all the chicken.”

Total Time: 30 minutes Yield: 6 servings

1. Place ½ cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet, cook chicken over medium-high heat in 2 tbsp butter for 4-5 minutes on each side or until a thermometer reaches 170°F. Remove and keep warm.

2. In the same skillet, sauté onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil and cook and stir for 2 minutes or until thickened.

3. Remove from the heat and stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.

2 tbsp plus ½ cup all-purpose flour, divided

2 large eggs, lightly beaten

¾ cup ground almonds

6 boneless skinless chicken breast halves (4 oz. each)

4 tbsp butter, divided

⅓ cup chopped onion

1½ cups whole milk

¼ tsp poultry seasoning

⅓ cup orange marmalade

¼ cup orange juice

½ tsp grated orange zest

1 tsp salt

¼ tsp pepper

Hot cooked rice, optional

Sharon Lebold, Bayfield, Ont.

NUTRITIONAL INFORMATION

Amount Per Serving (1 each): 318 calories, 18 g fat, 110 mg cholesterol, 541 mg sodium, 29 g carbohydrate, 17 g sugars, 2 g fibre, 12 g protein.