Almond Chicken with Orangecello Thyme Cream

Almond Chicken with Orangecello Thyme Cream
2 Servings
  • 1 large Orange, segmented
  • 1 whole chicken breast cut in half
  • ⅓ cup finely chopped blanched almonds
  • ⅓ cup fine bread crumbs
  • ¼ teaspoon dried thyme, crumbled
  • All-purpose flour
  • 1 egg beaten with 1 tablespoon water
  • 3 tablespoons unsalted butter
  • 1 cup whipping cream
  • ¼ cup fresh orange juice
  • ¼ cup Gioia Luisa Orangecello
  • Salt and pepper
  1. Remove peel and white pith from orange. Cut between membranes with small sharp knife to release segments. Set aside.
  2. Using a flat mallet or rolling pin, pound chicken between two sheets of waxed or parchment paper to thickness of ½ inch.
  3. Combine almonds, bread crumbs and thyme on large plate.
  4. Dredge chicken in flour, shaking off excess. Dip into egg mixture, then into almond mixture.
  5. Melt butter in heavy large skillet over medium heat. Add chicken and cook until golden brown and springy to touch about 3 minutes per side. Transfer to plates. Tent with foil to keep warm.
  6. Stir cream, orange juice and Orangecello into skillet and bring to a boil. Reduce heat and simmer until reduced to ⅔ cup. Season with salt and pepper to taste. Add orange sections.
  7. To serve spoon sauce over chicken.



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