Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Boneless,skinless chicken ORANGE SAUCE:
-breasts,split (about 1 1 tb Brown sugar
-pound) 2 ts Cornstarch
2 tb All-purpose flour Juice of one fresh orange
1/2 ts EACH: salt and black pepper -(1/2 cup)
1 Egg,beaten 2 tb Butter
1 2 1/4 oz pkg. sliced almonds 1 ts Grated orange rind

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.

Makes 4 servings.

ORANGE SAUCE

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

Makes 2/3 cup sauce.

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