Almond Butter Chicken with Orange Sauce

You’ll Need

· 2 Boneless, skinless chicken breasts, split (about 1 pound)
· 2 Tablespoons all-purpose flour
· ½ teaspoon salt
· ½ teaspoon black pepper
· 1 egg beaten
· 2 ¼ ounces sliced almonds

For orange sauce
· 1 Tablespoon brown sugar
· 2 teaspoons cornstarch
· Juice of one fresh orange (approximately ½ cup)
· 2 Tablespoons butter
· 1 teaspoon grated orange rind

Directions

• Place each chicken breast filet between two pieces of plastic wrap.
• Pound with meat mallet to 1/4″ thickness.
• Coat chicken with flour.
• Sprinkle with salt and black pepper.
• Dip one side into egg and press with almonds.
• Melt butter in a large skillet.
• Add chicken, almond side down.
• Cook on medium high heat for 3 to 5 minutes or until almonds are toasted.
• Turn breasts.
• Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center.

  Serve with Orange Sauce.

Directions for Orange Sauce

• Combine brown sugar and cornstarch in a saucepan.
• Add juice, butter and rind.
• Cook on medium heat, stirring constantly, until thickened.