Creamy Chicken with Oranges
|Whole chicken breast||1 1⁄2 Pound, split (1 Large)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Chopped green onion||2 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Crisp salad greens||1 Cup (16 tbs)|
In a wide frying pan, place chicken breast in about 1 inch boiling salted water; cover, reduce heat, and simmer for about 15 minutes or until meat is no longer 6 pink inside.
Let cool to touch.
Discard skin and bones and cut meat into chunks you should have about 2 cups.
Spread almonds in a shallow pan and toast in a 350° oven for 8 to 10 minutes or until golden; set aside.
Combine chicken, celery, onion, and green pepper.
Grate 1/2 teaspoon orange peel; set aside.
Remove remaining peel and white membrane, then thinly slice orange; cover and refrigerate.
Blend sour cream, mayonnaise, sugar, lemon juice, reserved orange peel, and salt and pepper to taste.
Stir into chicken mixture, cover, and chill for 2 to 3 hours.
To serve, place salad greens on individual serving plates; top with chicken mixture and garnish with reserved orange slices and almonds.