Elegant Orange Almond Chicken Recipes

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
• Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

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.

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.

Steps:

• Place a collapsible steamer in a large saucepan with a tight-fitting lid, pour in enough water to just reach the bottom of the steamer, and bring to a boil.
• Break the broccoli into florets and place them in the saucepan. Steam until just tender, about 5 to 7 minutes and drain.
• Preheat to oven to 350 degrees F. Butter a shallow 2-quart casserole and set side.
• In a medium-size saucepan, melt the butter over moderate heat, then add the flour and stir for 1 minute. Gradually add the broth and milk and stir until thickened. Season with salt and pepper; add the nutmeg, 1/4 cup of the cheese, and the sherry. Stir until the cheese melts, and remove from the heat.
• Arrange the broccoli in the prepared casserole in a single layer, sprinkle the remaining 1/4 cup cheese over the top, arrange the chicken slices evenly over the broccoli, and sprinkle the almonds over the top.
• In a medium-size mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over the chicken and almonds, and bake until bubbly and golden brown, about 35 minutes.

Steps:

• Heat over to 375.
• Put chicken in a bowl and pour melted butter over chicken, set aside.
• In another bowl, combine thawed orange juice with honey, set aside.
• In another bowl, combine flour, bread crumbs and seasonings.
• Roll chicken in orange mix then in flour mix. Place chicken in GREASED baking pan.
• Drizzle any left over butter and orange mix over chicken.
• Bake for 45 - 50 minutes. Check after 30 minutes, the honey does tend to burn. I usually just lower the oven temp a bit.

Steps:

• In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. , Pour into ungreased 13x9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter., Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.

Steps:

• Place almonds in a small microwave-safe dish. Cover and microwave on high for 1-2 minutes or until lightly toasted. , Place the fillets in a 9-in. microwave-safe pie plate. Dot with butter and sprinkle with almonds. Combine the remaining ingredients; pour over fillets. Cover and microwave at 70% power for 5 minutes or until fish flakes easily with a fork.

Steps:

• To make the vinaigrette combine the juices in a small bowl.
• Add the olive oil and season to taste with salt and pepper.
• Season the chicken with salt and pepper and press the almonds on one side to form a crust.
• Heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done.
• Cook the spinach and 1/2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes, or until the spinach is just wilted.
• Serve each chicken breast on a bed of spinach.
• Season to taste with salt and pepper.