- 4 boneless skinless chicken breasts
- 2 Tablespoons flour
- 1 egg, beaten
- 1 1/2 cup sliced almonds
- 1/4 cup butter
- 1 Tablespoon brown sugar
- 2 teaspoons cornstarch
- 1/2 cup orange juice from fresh orange
- 1 teaspoon grated orange peel
Split chicken breasts, coat breasts in flour and sprinkle with Salt and pepper. Dip one side into egg and press into almonds. Melt butter in skillet, add checken almond side down. Cook on medium heat 5-7 minutes or until almonds are toasted. Flip chicken and cook an additional 10-12 minutes or until chicken is not pink in thickest part.
Mix brown sugar and cornstarch in sauce pan. Add juice, butter and peel, cook over medium heat constantly stirring until thickened.