Almond Butter Chicken with Orange Sauce

Servings: 4

2 boneless, skinless chicken breasts, split (about 1 pound)
2 tablespoons flour
1/2 teaspoon each, salt and pepper
1 egg, beaten
1 package (2 1/4 ounces) sliced almonds
4 tablespoons butter

Orange Sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
Juice from one fresh orange (1/2 cup)
2 tablespoons butter
1 teaspoon grated orange rind

Place each chicken fillet between two pieces of plastic wrap. Pound with meat mallet to 1/4 inch thickness. Coat chicken with flour. Sprinkle with salt and pepper. Dip one side into egg and press with almonds. Melt butter in large skillet. Add chicken, almond side down. Cook on medium-high heat 3 to 5 minutes or until almonds are toasted. Turn. Turn down heat to medium-low and cook 10 to 12 minutes more or until chicken is no longer pink. Serve with Orange Sauce.

Orange Sauce:
Stovetop: Combine sugar and cornstarch in saucepan. Add juice, butter and rind. Cook on medium heat, stirring constantly, until thickened.

Microwave: Combine all ingredients in 2 cup glass measure. Microwave on high 2 minutes, stirring halfway through cooking.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board, Inc.