Chicken L'Orange
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[edit] Ingredients
- 1 c. orange juice
- 8 boneless, skinless chicken breast halves (about 2 lb.)
- 1/2 c. all-purpose flour, mixed with 1 tsp. salt, 1 tsp. paprika and 1/2 tsp. white pepper
- 6 tsp. butter or margarine
- 1/2 c. white wine or chicken broth
- 1/2 c. slivered almonds, toasted
- 1 c. (11 oz.) Mandarin orange segments, drained
[edit] Directions
1. Pour orange juice over chicken in shallow dish. Marinate 1 hour at room temperature or up to 24 hours in the refrigerator, turning once. Marinating chicken overnight increases juiciness and flavor.
2. Drain chicken; reserve marinade. Coat chicken with flour.
3. Heat butter in large skillet over medium-high heat. Add 4 chicken breasts; brown on both sides and drain on paper towel; repeat with remaining chicken.
4. Stir reserved marinade and wine drippings in skillet; return chicken to pan. Reduce heat to low; cover and simmer 20 minutes; uncover and simmer 10 to 15 minutes more until chicken is tender. Remove chicken to platter; sprinkle with almonds. Add orange segments to sauce in skillet and heat over medium heat just until bubbly.
5. Pour sauce over chicken. Makes 4 to 6 servings.