Chicken a L'orange

• 8 boneless chicken breast halves
• 12 cup flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 12 teaspoon paprika
• 2 teaspoons fresh orange zest
• 5 tablespoons butter
• 14 cup white wine
• 1 14 cups orange juice
• 14 teaspoon thyme
• 1 teaspoon marjoram
• 13 cup sliced almonds, toasted
• 1 (11 ounce) can mandarin oranges, drained

1. Pound chicken breasts between sheets of wax paper to flatten slightly.
2. Combine flour, salt, garlic powder, paprika and orange peel in plastic bag.
3. Shake chicken in bag to coat.
4. Melt butter in skillet, brown chicken, and remove to shallow baking dish.
5. Pour off all but 3 tbsp fat from browning pan.
6. Add wine, juice, thyme, and marjoram to pan and bring to a boil.
7. Pour over chicken.
8. Bake at 350 degrees for 15 minutes.
9. Top with almonds and oranges.
10. Bake for another 15 minutes.

chicken, flour, salt, garlic, paprika, fresh orange zest, butter, white wine, orange juice, thyme, marjoram, almonds, mandarin oranges

Taken from www.food.com/recipe/chicken-a-lorange-102443 (may not work)