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View more "Main Dishes" recipes Almond Coated Chicken with Orange Sauce Recipe

Almond Coated Chicken with Orange Sauce

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

6 chicken breast halves, flattened
All-purpose flour, (to coat chicken)
2 eggs, beaten
3 oz (100 g) ground almonds
Butter
1/4 cup (60 mL) chopped onion
2 tbsp (30 mL) all-purpose flour
1/4 tbsp (1 mL) poultry seasoning
1 1/2 cups (375 mL) Milk
1/4 cup (60 mL) orange marmalade
1/2 tsp (2 mL) grated orange zest
1/4 cup (60 mL) orange juice
Salt and pepper, to taste

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/Almond-Coated-Chicken-with-Orange-Sauce?source=calendar
Almond Coated Chicken with Orange Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 20 mins
  • Yields 6 servings
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 20 mins
  • Yields 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1990 Milk Calendar Explore all Milk Calendar recipes

Ingredients

6 chicken breast halves, flattened
All-purpose flour, (to coat chicken)
2 eggs, beaten
3 oz (100 g) ground almonds
Butter
1/4 cup (60 mL) chopped onion
2 tbsp (30 mL) all-purpose flour
1/4 tbsp (1 mL) poultry seasoning
1 1/2 cups (375 mL) Milk
1/4 cup (60 mL) orange marmalade
1/2 tsp (2 mL) grated orange zest
1/4 cup (60 mL) orange juice
Salt and pepper, to taste

Preparation

Dip chicken breasts in flour, egg, then almonds.

Melt a small amount of butter in a large nonstick skillet. Sauté coated chicken breasts, part 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 skillet. Sauté onion until tender. Blend in 2 tbsp (30 mL) 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, orange juice and salt and pepper to taste. To serve pour sauce over chicken breasts.

122 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1990 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1990 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 370 Calories
Protein: 38 g
Carbohydrate: 23 g
Fat: 14 g
Fibre: 1.7 g
Sodium: 148 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 11 % / 117 mg
Niacin: 91 %
Selenium: 68 %
Vitamin B6: 33 %
Phosphorus: 31 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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