Almond Orange Chicken

Almond Orange Chicken

12
d newman 8

"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."

Ingredients

27 m {{adjustedServings}} servings 544 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
  2. 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.
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Reviews

12
  1. 16 Ratings

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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...

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 mi...

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...