From an old vintage cookbook I picked up at a charity shop. This calls for chicken pieces but I think boneless breasts would work well with this. It did not give amounts for salt, pepper and paprika, so season to your taste.
Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside.
In the same pan, heat the butter.
Sprinkle the chicken pieces with salt, pepper and paprika.
Fry the chicken until golden brown all over.
Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender.
While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments.
When the chicken is done, remove and arrange on a hot serving dish.
Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce).
Adjust the seasoning and pour the sauce over the chicken.
Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.