Elegant Orange Almond Chicken Food

ALMOND ORANGE CHICKEN

Steps:

• Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.

ORANGE ALMOND CHICKEN BREAST

Steps:

• In a medium saucepan, melt butter & saute almonds until brown, then add cut up chicken.
• In a bowl combine cornstarch, broth, orange juice concentrate, molasses & soy sauce, & blend well.
• Salt & pepper to taste, then add to chicken mixture & stir until thickened.
• Serve hot.

ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD

Steps:

• Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
• Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
• In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
• Remove the pre-heated baking sheet from the oven and spray with cooking spray.
• Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
• While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
• To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

CHINESE-STYLE ORANGE-ALMOND CHICKEN

Steps:

• Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
• Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
• Add the shallots to the pan and cook for 5 minutes or until they have softened.
• Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
• Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
• Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
• Serve over a bed of steamed rice, topped with the almonds and orange slices.

ELEGANT ORANGE-ALMOND CHICKEN

Steps:

• Mix flour, salt and pepper. Coat chicken with flour mixture.
• Heat oil in 12-inch skillet or Dutch oven over medium heat until hot.
• Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.
• Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet.
• Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.

CHINESE ALMOND CHICKEN

Steps:

• Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
• Mix sauce ingredients together in small bowl, set aside.
• Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
• Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
• Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
• Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
• Stir together until sauce thickens slightly.
• Serve with rice or noodles.

ORANGE MARMALADE CHICKEN

Steps:

• Preheat broiler. Mix honey, salt and pepper; brush evenly on chicken. Place on rack of broiler pan.
• Broil chicken 4 to 6 inches from heat 5 to 7 min. on each side or until cooked through (170ºF). Brush chicken with marmalade; sprinkle with almonds. Broil an additional 1 to 2 min. or until almonds are lightly toasted.
• Serve with couscous and broccoli.

CHICKEN IN ORANGE AND ALMOND SAUCE

Steps:

• Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside.
• In the same pan, heat the butter.
• Sprinkle the chicken pieces with salt, pepper and paprika.
• Fry the chicken until golden brown all over.
• Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender.
• While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments.
• When the chicken is done, remove and arrange on a hot serving dish.
• Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce).
• Adjust the seasoning and pour the sauce over the chicken.
• Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.

ORANGE CHICKEN WITH ALMONDS

Steps:

• In a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned.
• Pour off all but 2 tblsps of the fat from the saucepan.
• Add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes.
• Add the orange juice in a stream, whisking.
• Bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened.
• Stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can).
• Simmer the chicken, covered, for 30 minutes, or until it is tender.
• Transfer to a plate and tent with foil to keep warm.
• Skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon.
• Add the orange slices and heat over low heat until the slices are heated through.
• Nap the chicken breasts with the orange slices and some of the sauce.
• Pass the remaining sauce separately.