Ingredients
2 tablespoons plus 1/2 cup all-purpose flour, divided2 large eggs, lightly beaten3/4 cup ground almonds6 boneless skinless chicken breast halves (4 ounces each)4 tablespoons butter, divided1/3 cup chopped onion1-1/2 cups whole milk1/4 teaspoon poultry seasoning1/3 cup orange marmalade1/4 cup orange juice1/2 teaspoon grated orange zest1 teaspoon salt1/4 teaspoon pepperHot cooked rice, optional
Preparation
Place 1/2 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 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm.
In the same skillet, saute 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; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.
