Almond Orange Chicken

4 boneless, skinless chicken breast halves
1 cup all-purpose flour
2 eggs
2 cups milk
3/4 cup ground almonds
1/3 cup chopped onion
4 TBS butter
1 TBS cooking oil
1/4 tsp poultry seasoning
1/3 cup orange marmalade
1/2 cup orange juice
2 oz Grand Marnier or other orange liquor
1 tsp seasoned salt
1/4 tsp pepper
1 tsp pakrika

A Regular Guys Recipe

Mix orange juice and Grand Marnier.  Pierce chicken breasts all over and place in a bowl.  Pour the orange mix over the chicken, cover and marinate in refrigerator for at least one hour or overnight.

Remove chicken breasts and pat dry with paper towels -- reserving the marinade.  Prepare three bowls.  In the first mix 2/3 cup flour with the salt, pepper and paprika.  In the second, beat the two eggs and stir in 1/2 cup milk.  In the third bowl, place the ground almonds.  Dredge chicken on both sides with flour mixture, then dip it in the egg mixture, then roll it in the almonds until covered. Heat the the oil in a large skillet and then add butter until melted and foaming.  Add chicken to skillet  and saute for about 4 minutes on medium-high heat.  Turn and cook another 4-5 minutes until chicken is golden brown .  Remove chicken to a casarole dish and keep warm in the oven.

Add onion and fry in the butter until tender.  Add 2 TBS flour and blend until smooth.  Gradually stir in 1 1/2 cups milk until smooth and add the reserved orange juice marinade.  Stir in 1/3 cup orange marmelade.  Bring to a boil and allow to cook for 2 minutes.   Pour this mixture over the chicken and place in a 350 degree oven for about 20 minutes.

Serve with rice

Serves fou