Almond Orange Chicken

10 Reviews

Prep: 10 min
Cook: 17 min
Ready In: 27 min

“This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.” - by d newman

Ingredients

1 tablespoon butter
2/3 cup sliced almonds
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons butter, melted
1 1/2 cups whipping cream
1 tablespoon Dijon mustard
2 tablespoons orange marmalade
1/8 teaspoon red pepper flakes

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Metric US

Original recipe yields 6 servings

Directions

Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

Nutrition

Amount Per Serving (6 total)

Calories
544 cal
27%

Fat
39.1 g
60%

Carbs
8.6 g
3%

Based on a 2,000 calorie diet

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Reviews (10)

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Rachael

Nov. 13, 2008

"I am a beginner when it comes to cooking and this was really easy to make! I did substitute orange marmalade for apricot preserves, and I left out the red pepper. I also doubled the preserves to take ..." See moreaway the mustard taste. It came out perfect! I will definitely make this again. Thanks!! "

Angela Watts

Sep. 25, 2007

"I forgot the mustard which made it "too sweet with an unanticipated aftershock of spice" for my husband. I think it was a nice subtle sweet/spicy flavor. Mine thickened up nicely in about 5-7 minutes...." See more I'm thinking about using it as a barbeque recipe without the cream, perhaps over a salad."

Nett

Aug. 20, 2007

"Not one of my favorites. It sounded great, and was easy to make for the most part. I did add twice as much marmalade and mustard since the only flavoe it had was sweet and had to add corn starch to th..." See moreicken. We ate it, but I will not make it again."

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