Chicken L’Orange
1 c. orange juice
8 boneless, skinless chicken breast halves (about 2 lb.)
1/2 c. all-purpose flour
1 tsp. salt
1 tsp. paprika
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
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.
Combine flour with seasonings. Coat chicken with flour mixture. 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.