Chicken L'Orange

Ingredients

 * 1 c. orange juice
 * 8 boneless, skinless chicken breast halves (about 2 lb.)
 * 1/2 c. all-purpose flour, mixed with 1 tsp. salt, 1 tsp. paprika and 1/2 tsp. white pepper
 * 6 tsp. butter or margarine
 * 1/2 c. white wine or chicken broth
 * 1/2 c. slivered almonds, toasted
 * 1 c. (11 oz.) Mandarin orange segments, drained

Directions

 * 1) Pour orange juice over chicken in shallow dish. Marinate 1 hour at room temperature or up to 24 hours in the refrigerator, turning once. Marinating chicken overnight increases juiciness and flavor.
 * 2) Drain chicken; reserve marinade. Coat chicken with flour.
 * 3) Heat butter in large skillet over medium-high heat.
 * 4) Add 4 chicken breasts; brown on both sides and drain on paper towel; repeat with remaining chicken.
 * 5) Stir reserved marinade and wine drippings in skillet; return chicken to pan.
 * 6) Reduce heat to low; cover and simmer 20 minutes; uncover and simmer 10 to 15 minutes more until chicken is tender.
 * 7) Remove chicken to platter; sprinkle with almonds.
 * 8) Add orange segments to sauce in skillet and heat over medium heat just until bubbly.
 * 9) Pour sauce over chicken.