4 whole skinless, boneless chicken breasts split
2 tablespoons flour
1 teaspoon salt
10 grinds black pepper
1/4 cup margarine
1 tablespoon olive oil
3/4 cup slivered almonds
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 raisins
3 inch cinnamon stick
2 teaspoons cornstarch mixed with 1 tablespoon water or chicken stock *
2 small oranges -- peeled, pith removed, cut in sections
Combine flour, salt and pepper. Dip each chicken breast in seasoned
flour and shake off the excess. Set coasted chicken breasts aside.
In a large saute pan, heat the combined oil and margarine until the foam
subsides, then immediately add the almond slivers. Cook gently until
golden brown. Drain on a paper towel.
Add the chicken breasts to the hot pan, taking care not to crowd the
pan, and cook on each side for about 3 minutes, until golden colored.
Remove chicken from the pan and place in a 13" X 9" baking dish. Pour
away any excess fat without discarding the savory brown bits at the
Preheat oven to 350 degrees.
Add the wine to the pan, stirring to dislodge the browned bits clinging
to the pan. Cook over medium heat for 3 minutes. Add the stock, orange
juice, lemon rind, honey, raisins and cinnamon stick. Bring the sauce to
the boil. Pour sauce over the chicken breasts in the baking dish. Cover
the baking dish and bake the chicken for 30 minutes.
Uncover and arrange chicken breasts on a serving dish. Decorate the dish
with the orange sections and the toasted almonds. Serve the sauce in a
separate sauce boat.
If the sauce isn't thick enough for personal taste, take about 3/4 cup
sauce out of the baking dish. Combine the sauce and cornstarch-stock
mixture from the ingredient list in a small saucepan. Cook over medium
heat, stirring, until the sauce is thick. After the chicken breasts have
been removed from the baking dish and arranged on the serving platter,
combine the thickened sauce with the remaining sauce in the baking dish.
Mix well. Serve the sauce separately.
Source: Adapted from "The New Complete International Jewish Cookbook"
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of