Almond Coated Chicken with Orange Sauce

6 servings.


6 chicken breasts
2 eggs, beaten
1 pkg (100g) almonds
butter
1/4 cup chopped onion
2 tablespoons flour
1/4 teaspoon poultry seasoning
1 1/2 cups milk
1/4 cup orange marmalade
1/2 teaspoon grated orange rind
1/4 cup orange juice
salt and pepper

Dip chicken breasts in flour, egg, then almonds.

Melt a small amount of butter in a large nonstick frypan. Saute coated chicken breasts, one at a time, on both sides until golden and cooked through, adding more butter to pan as needed. Set aside; keep warm.

Melt a little more butter in same frypan. Saute onion until tender. Blend in 2 tablespoons. flour and poultry seasoning. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Stir in marmalade, orange rind, juice, salt and pepper. To serve, pour sauce over breasts.