Ingredients:
8 boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ginger
1/2 cup flour ( approx.)
1/4 cup butter or 1/4 cup margarine
6 tablespoons almonds, sliced
1 (11 ounce) cans mandarin oranges
1 -2 tablespoon sugar
1 dash ground cloves
1 lemons, juice of
1 cup beef stock
1 teaspoon cornstarch
Directions:
Sprinkle chicken with mixture of salt, pepper, ginger and flour.
Slowly fry chicken in butter until both sides are brown; remove from frypan and set aside.
Add almonds to frypan and saute until golden brown.
Drain mandarin oranges, reserving juice.
Add oranges, sugar, ground cloves, lemon juice and beef stock to almonds.
Simmer until liquid is reduced by one half.
Blend cornstarch with mandarin orange juce and stir into almond sauce. Continue to cook until thickened.
Add chicken to sauce. Cover and simmer 15-20 minutes or until done. Serve over bed of white or brown rice.
Servings: 4-6
Time preparation: 5 min.
Time total: 50 min.