posted by Fred in CO 07-25-100 1:54 PM
Chicken Breasts with Almond Citrus Sauce
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
1/4 tsp. salt
2/3 cup dry white wine
1 cup orange juice (fresh squeezed is best!)
1/4 tsp. apple pie spice
1/4 tsp. pumpkin pie spice
Dash of ground ginger
2 Tbsp. corn starch
2/3 cup slivered almonds, divided
Preheat oven to 350 degrees F.
Mix orange juice, spices, and cornstarch. Blend well so there are no lumps of cornstarch.
Brown chicken in the olive oil, seasoning with salt. Chicken only needs to be browned, not thoroughly cooked. Remove from skillet, blot with paper towels to remove excess oil.
Deglaze the skillet with the white wine, scraping sides and bottom to dissolve any carmelized juices or oil. Reduce heat, add juice mixture and half of the almonds. Stir constantly until sauce has consistency of thin gravy. If sauce is too thick, add water or white wine to thin. Remove from heat.
Place chicken in a shallow baking dish. Pour sauce over the chicken, cover with aluminum foil and bake 25 minutes at 350 degrees. Remove the foil, bake 15-20 minutes more.
Serve sprinkled with remaining almonds, and use the excess sauce for dipping.