Chicken Breasts, Almond Mandarin (M, TNT)
Source: Adapted from St. Louis Souvenirs
Serves:4
4 large boneless, skinless chicken breast halves, sautéed
1 stick margarine
1 cup orange juice
1/4 cup brown sugar
1/4 cup drinking wine
1/4 cup honey
1 tbsp. cornstarch
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 11-ounce can mandarin oranges, drained
1/4 cup sliced almonds
1 tbsp. margarine
Salt
2 tbsp. fresh parsley, chopped
Sauté the almonds in 1 tbsp. margarine until light brown. Drain on paper towels and salt lightly or brown them in a glass measuring cup in the microwave. Set aside. Combine orange juice and cornstarch in a medium saucepan and mix well.
Add the brown sugar, wine, honey, soy sauce, lemon juice, and ginger.
Bring to a boil over medium heat stirring constantly until sauce thickens and is smooth. Pour a little sauce into a frying pan. Place cooked chicken breasts in, pour remaining sauce over chicken. Lay slices of orange atop chicken.
Bring to a boil. Sprinkle almonds and parsley over the chicken and serve.