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Chicken Breasts, Almond Mandarin (M, TNT)
Source: Adapted from St. Louis Souvenirs

4 large boneless, skinless chicken breast halves, sautéed
1 stick margarine
1 cup orange juice
1/4 cup brown sugar
1/4 cup dry sherry
1/4 cup honey
1 tbsp. cornstarch
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 11-ounce can mandarin oranges, drained
1/4 cup sliced almonds
1 tbsp. margarine
2 tbsp. fresh parsley, chopped

Sauté the almonds in 1 tbsp. margarine until light brown. Drain on paper towels and salt lightly or brown them in a glass measuring cup in the microwave. Set aside. Combine orange juice and cornstarch in a medium saucepan and mix well.

Add the brown sugar, sherry, honey, soy sauce, lemon juice, and ginger.

Bring to a boil over medium heat stirring constantly until sauce thickens and is smooth. Pour a little sauce into a frying pan. Place cooked chicken breasts in, pour remaining sauce over chicken. Lay slices of orange atop chicken.

Bring to a boil. Sprinkle almonds and parsley over the chicken and serve.

Poster's Notes:
I like to line a large round platter with white rice, lay the chicken atop it in spoke pattern and surround it with broccoli florets. It is both pretty and tasty.

Posted by Fran Woolf

Nutritional Info Per Serving:N/A