1. Roll chicken breasts in flour,then dip in beaten egg, then roll in ground almonds. 2. Melt a small amount of butter in large frypan. Saute coated chicken breasts in batches until golden and cooked through, adding more butter to pan as needed. Set aside and keep chicken warm. 3. Melt a little more butter in same frypan. Saute onion until tender, blend in the 2 tablespoons flour and poultry seasoning. 4. Gradually add the milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. 5. Stir in marmalade, grated orange rind and orange juice. Salt and pepper to taste. 6. To serve pour sauce over chicken breasts. ---------------------------------------------------------------------------
Nutrition
Ingredients
