|6 boned chicken breasts, skinned 2 tablespoons flour
1 teaspoon salt
10 grinds black pepper
1/4 cup margarine
1 tablespoon olive oil
3/4 cup slivered
|For the sauce:
1-1/4 cups dry white wine
2/3 cup chicken stock
2/3 cup orange juice
2 teaspoons grated lemon rind
1 tablespoon honey
3 tablespoons Sweet
3 inch cinnamon stick
2 teaspoons cornstarch, mixed with
1 tablespoon water or chicken stock
2 small oranges, peeled, pith removed, cut in sections
|Take each breast in turn and flatten it gently between the
hands then coat with the seasoned flour. In a large sauté pan, heat the fats until the
foam subsides, then immediately add the almond slivers and cook gently until golden brown.
Drain on a paper towel.|
Add the chicken breasts to the hot fats - probably in two
batches - and cook on each side for about 3 minutes, or until a golden color. Remove from
the pan and pour away any excess fat without discarding the savory brown bits at the
Now add the wine to the pan, stirring well, and bubble for 3 minutes to intensify the
flavor, then add the stock, orange juice, lemon rind, honey, raisins and cinnamon stick.
Bring the sauce to the boil, add the chicken breasts in a single layer, spoon the
liquid over them, then cover the pan and take it off the heat. Just before serving, bring
the sauce slowly back to the simmer, add the cornstarch mixture and bubble for 3 more
minutes. Nick a breast to check that there's no sign of pinkness; if there is, bubble a
Lift the breasts out and arrange on a warm plate. Add salt and pepper if necessary,
then spoon the sauce over the breasts and decorate the dish with the orange sections and
the toasted almonds. Serve accompanied by plain steamed Basmati rice or new potatoes.
Note: If the pan won't hold all the chicken breasts in a single layer, arrange them
side by side in a roasting pan, pour over the hot sauce and leave covered with foil. To
reheat, cook covered at 350 degrees F. for 25 minutes, or until bubbly.
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