Instructions: Karen Haigh

6 servings

Crispy Chicken in a tasty sauce, easy to make.

Dip chicken breasts in flour, egg, then almonds.

Melt a small amount of butter in a large nonstick frypan. Saute coatedchicken breasts, one at a time, on both sides until golden and cooked through, adding more butter to pan as needed. Set aside; keep warm.

Melt a little more butter in same frypan. Saute onion until tender. Blend in 2 tablespoons. flour and poultry seasoning. Gradually stir in milk. Cook and stir over medium heatuntil mixture boils and thickens. Remove from heat. Stir in marmalade, orange rind, juice, salt and pepper.

To serve, pour sauce over breasts.

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