Almond Orange Chicken

• 2 tablespoons plus 1/2 cup all-purpose flour, divided
• 2 large eggs, lightly beaten
• 3/4 cup ground almonds
• 6 boneless skinless chicken breast halves (4 ounces each)
• 4 tablespoons butter, divided
• 1/3 cup chopped onion
• 1-1/2 cups whole milk
• 1/4 teaspoon poultry seasoning
• 1/3 cup orange marmalade
• 1/4 cup orange juice
• 1/2 teaspoon grated orange zest
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice, optional

1. Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170u0b0. Remove and keep warm.
2. In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.

flour, eggs, ground almonds, chicken, butter, onion, milk, poultry seasoning, orange marmalade, orange juice, orange zest, salt, pepper, rice

Taken from www.tasteofhome.com/recipes/almond-orange-chicken/ (may not work)