Dairy Farmers of Canada

Almond Coated Chicken with Orange Sauce

This recipe is taken from the 1990 Milk Calendar. This is the Almond Coated Chicken with Orange Sauce recipe.

  • Prep: 20 min
  • Cooking: 20 min
Yields 6 servings
almond coated chicken with orange sauce


  • 6 chicken breast halves flattened
  • All-purpose flour (to coat chicken)
  • 2 eggs beaten
  • 3 oz (100 g) ground almonds
  • Butter
  • 1/4 cup (60 mL) chopped onion
  • 2 tbsp (30 mL) all-purpose flour
  • 1/4 tbsp (1 mL) poultry seasoning
  • 1 1/2 cups (375 mL) Milk
  • 1/4 cup (60 mL) orange marmalade
  • 1/2 tsp (2 mL) grated orange zest
  • 1/4 cup (60 mL) orange juice
  • Salt and pepper to taste
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Dip chicken breasts in flour, egg, then almonds.

Melt a small amount of butter in a large nonstick skillet. Sauté coated chicken breasts, part at a time, on both sides until golden and cooked through, adding more butter to pan as needed. Set aside; keep warm.

Melt a little more butter in same skillet. Sauté onion until tender. Blend in 2 tbsp (30 mL) flour and poultry seasoning. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat.

Stir in marmalade, orange rind, orange juice and salt and pepper to taste. To serve pour sauce over chicken breasts.


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Nutritional information

Per serving
Energy: 370 Calories
Protein: 38 g
Carbohydrate: 23 g
Fat: 14 g
Fibre: 1.7 g
Sodium: 148 mg

Top 5 Nutrients

(% DV*)
Calcium: 11 % / 117 mg
Niacin: 91 %
Phosphorus: 31 %
Selenium: 68 %
Vitamin B6: 33 %