Recipe by BecR
From 'World Wide Recipes'.
Top Review by h8stocook
I didn't add the dash of cloves which I didn't think would make a big difference, but this didn't have as much flavor as I was hoping for. Also, the batter on the chicken didn't stick well so when I put it in with the sauce to simmer, most of it came off and the chicken was no longer crispy.
- 8 boneless skinless chicken breast halves
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon ginger
- 1⁄2 cup flour (approx.)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 6 tablespoons almonds, sliced
- 1 (11 ounce) can mandarin oranges
- 1 -2 tablespoon sugar
- 1 dash ground cloves
- 1 lemon, juice of
- 1 cup beef stock
- 1 teaspoon cornstarch
Directions See How It's Made
- Sprinkle chicken with mixture of salt, pepper, ginger and flour.
- Slowly fry chicken in butter until both sides are brown; remove from frypan and set aside.
- Add almonds to frypan and saute until golden brown.
- Drain mandarin oranges, reserving juice.
- Add oranges, sugar, ground cloves, lemon juice and beef stock to almonds.
- Simmer until liquid is reduced by one half.
- Blend cornstarch with mandarin orange juce and stir into almond sauce. Continue to cook until thickened.
- Add chicken to sauce. Cover and simmer 15-20 minutes or until done. Serve over bed of white or brown rice.