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Almond Butter Chicken with Orange Sauce
serves 4
Chicken:
4 boneless, skinless chicken breasts halves
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
1 small Package of Sliced almonds
Orange Sauce:
1 tbsp brown sugar
2 tsp cornstarch
1/2 cup juice of one fresh orange
2 tbsp butter
1 tsp grated orange rind
Orange sauce Method:
Combine brown sugar and cornstarch in a saucepan. Add juice, butter and
rind. Cook on medium heat, stirring constantly, until thickened.
Procedure for Chicken:
Coat chicken with flour. Sprinkle with salt and black pepper. Dip one side
into egg and press with almonds. Melt butter in a large skillet. Add chicken,
almond side down.
Cook on medium high heat for 3 to 5 minutes or until almonds are toasted
but not burned. Turn breasts & lower heat to medium and cook for 10
to 12 minutes more til chicken is done. Serve with orange sauce.
Roasted Red Pepper & Asparagus Salad
Serves 4
2lbs of frozen asparagus tips, thawed
2 red peppers, roasted
½ med red onion
¼ cup parsley
2 T chopped Garlic
Salt and Pepper to taste
½ cup EACH of Balsamic Vinegar & Italian Dressing
Combine Vinegar and Italian Dressing, set aside. Combine remaining ingredients
in large bowl, toss in dressing & vinegar and mix well. Marinate for
at least 2 hours. At service, remove salad from excess marinade and serve.
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2006
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