Almond Orange Chicken

This is not a keeper recipe for me, I didn't like the taste of the sauce. I used some tangerine juice and skin because I didn't have any oranges handy. I didn't like the chunks of onion or the creamy orange-based flavor of the sauce. Also, surprisingly, I didn't like the almonds on the outside of the chicken. Someone else might like this recipe, but I didn't.

Almond Orange Chicken

1/2 c. flour
2 eggs
3/4 c. ground almonds
6 boneless skinless chicken breast halves
2 T butter
1/3 c. chopped onion
2 T butter
2 T flour
1/4 t. poultry seasoning
1 1/2 c. milk
1/3 c. orange marmalade
1/4 c. orange juice
1/2 t. grated orange peel
1 t. salt
1/4 t. pepper
hot cooked rice, optional

1. Place 1/2 cup flour in a shallow bowl. In another bowl, lightly beat the eggs. Place almonds in a third bowl.
2. Coat chicken with flour, then dip in eggs, and roll in almonds.
3. In a skillet, over medium-high heat, cook the chicken in 2 Tablespoons butter on both sides until juices run clear, about 10 minutes.
4. Remove chicken from skillet and keep warm.
5. In the same skillet, saute the onion in remaining butter until tender.
6. Stir in poultry seasoning and remaining flour until blended.
7. Gradually stir in milk until smooth. Bring to a boil, cook and stir for 2 minutes.
8. Remove from heat and stir in the marmalade, orange juice, orange peel, salt, and pepper.
9. Pour sauce over the chicken. Serve with rice, if desired. Makes 6 servings.