Orange Sauce Chicken

Ingridients

12 skinless, boneless chicken breast halves

2 eggs

1 cup milk

2 cups all-purpose flour

salt and pepper to taste

1 cup bread crumbs

1 cup sliced almonds (optional)

1 tablespoon butter

1 cup white sugar

1/4 teaspoon salt

2 tablespoons cornstarch

1 tablespoon all-purpose flour

1 1/4 cups orange juice

1/4 cup lemon juice

1/2 cup water

1 tablespoon butter

1 tablespoon grated orange zest

1 tablespoon grated lemon zest

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.

In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9x13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.

To Make Sauce: Meanwhile, in a medium saucepan mix together the sugar, 1/4 teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and 1/2 cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.

Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!