Chicken L'Orange

by user Roblefko

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
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. Drain chicken; reserve marinade. Coat chicken with flour.

Heat butter in large skillet over medium-high heat. Add 4 chicken breasts; brown on both sides and drain on paper towel; repeat with remaining chicken. Stir reserved marinade and wine drippings in skillet; return chicken to pan. Reduce heat to low; cover and simmer 20 minutes; uncover and simmer 10 to 15 minutes more until chicken is tender. Remove chicken to platter; sprinkle with almonds. Add orange segments to sauce in skillet and heat over medium heat just until bubbly. Pour sauce over chicken. Makes 4 to 6 servings.

From Tmp, a Wikia wiki.

From Recipes Wiki, a Wikia wiki.