Macadamia Chicken With Orange Frangelico Sauce

• Chicken
• 4 boneless skinless chicken breast halves
• 2/3 cup macadamia nuts, finely chopped
• 1/2 cup panko breadcrumbs
• 1/3 cup all-purpose flour
• 1 egg, lightly beaten
• 1 tablespoon oil
• 1 tablespoon butter
• Sauce
• 1/2 cup chicken broth
• 1/2 cup orange juice
• 1/4 cup Frangelico or 1/4 cup hazelnut syrup
• 1 (11 ounce) can mandarin oranges, drained and reserve juice
• 2 tablespoons butter

1. Combine nuts and panko bread crumbs.
2. Dredge chicken in flour, dip in beaten egg, coat with nut mixture and chill for 1/2 hour.
3. In a heavy skillet, heat oil and butter and saute chicken over medium heat for 10-12 minutes turning once.
4. Remove from skillet and keep warm.
5. Pour chicken broth, orange juice, frangelico, and reserved mandarin juice into pan and heat until boiling.
6. Cook until sauce is reduced by 1/3. Blend in the butter, 1 tablespoons at a time, until sauce thickens.
7. Add mandarin oranges and heat through, 2-3 minutes.
8. Pour over chicken and serve.

chicken, chicken, nuts, breadcrumbs, flour, egg, oil, butter, sauce, chicken broth, orange juice, frangelico, mandarin oranges, butter

Taken from www.food.com/recipe/macadamia-chicken-with-orange-frangelico-sauce-178550 (may not work)