Almond Butter Chicken
|Boneless skinless chicken breast halves||4|
|All purpose flour||2 Tablespoon|
|Egg||1 , beaten|
|Sliced almonds||2 1⁄4 Ounce (1 Package)|
|Butter||1⁄4 Cup (4 tbs)|
|Orange||1 Cup (16 tbs)|
Place each chicken breast half between 2 pieces of plastic wrap.
Pound to 1/4-inch thickness.
Coat chicken with flour.
Sprinkle with salt and pepper.
Dip one side of each chicken breast into egg; press with almonds.
Melt butter in large skillet over medium-high heat.
Cook chicken, almond side down, 3 to 5 minutes or until almonds are toasted; turn chicken over.
Reduce heat to medium-low; cook 10 to 12 minutes or until chicken is tender and juices run clear.