The almond breading is so eggy and rich, one could almost forgo the luscious orange sauce, but that would be a shame!
INGREDIENTS (for 1 servings):
- 12 skinless, boneless chicken breast halves
- 2 eggs
- 1 cup milk
- 2 cups all-purpose flour
- salt and pepper to taste
- 1 cup bread crumbs
- 1 cup sliced almonds (optional)
- 1 tablespoon butter
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 1/4 cups orange juice
- 1/4 cup lemon juice
- 1/2 cup water
- 1 tablespoon butter
- 1 tablespoon grated orange zest
- 1 tablespoon grated lemon zest
PREPARATION:
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.
In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9x13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.
To Make Sauce: Meanwhile, in a medium saucepan mix together the sugar, 1/4 teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and 1/2 cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.
Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!