Chicken Amandine

Ingredients

2 large whole chicken breasts
salt and pepper to taste
6 tablespoons Roberts Butter
1 can (12 ounce) frozen orange juice concentrate, thawed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup lightly toasted slivered almonds
1/4 cup Madeira or sherry

Preparation

Split chicken breasts and remove bone. Season chicken generously with salt and pepper. Melt butter in frying pan and brown chicken breasts on all sides over medium heat. Reduce heat to low; add orange juice concentrate, salt and pepper. Cover and cook about 20 minutes, or until chicken is tender. Remove chicken to serving platter and keep warm; sprinkle with toasted slivered almonds. Reduce liquid in pan to consistency of heavy cream. Cook over high heat about 5 minutes, stirring constantly. Add Madeira, stirring to blend; pour over chicken.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.