Ingredients
4 whole boneless, skinless chicken breasts
1 1/2 cups almonds sliced, chopped
2 large eggs, beaten
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup shallots, chopped
1 teaspoon garlic, minced
1 cup chicken broth
3/4 cup whipping cream
1 tablespoon dijon mustard
1/2 cup dry white wine
3/4 cup orange juice
1 teaspoon orange zest, chopped
1 teaspoon dried Italian herbs
12 ounces angel hair pasta
Preparation
In a small bowl add the chopped almonds with salt and pepper to taste. In another small bowl, add the eggs with salt and pepper to taste. Heat a large skillet over medium-high heat with the olive oil. Dip each chicken breast into the egg, then press chicken into the almonds, coating all sides. Cook the chicken in the olive oil, about 4-5 minutes per side or until chicken is no longer pink in middle. Transfer chicken to a plate and slice into strips. Keep warm. In another large skillet over medium heat, add the unsalted butter and saute’ the shallots and garlic for 5 minutes. Add the chicken broth, cream, dijon, wine, orange juice, herbs, salt, and pepper to taste. Boil and reduce to 1 1/2 cups, stirring ocasionally, about 10-12 minutes. Keep warm. Bring a large pot of salted water to a boil and cook the pasta to al dente. Drain. Toss the pasta with the sauce thoroughly. Evenly divide pasta among 4 plates and top each with chicken slices, fanning them over the pasta.
