Name: Chicken with Orange and Lemon Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 12 ounces of skinless, boneless chicken breast halves; 2 eggs; 1 cup milk; 2 cups all-purpose flour; Pinch of Salt and Pepper to taste; 1 cup bread crumbs; 1 cup sliced almonds (optional); 1 tablespoon butter or margarine; 1 cup Splenda No Calorie Sweetener, Granulated; 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 or margarine; 1 tablespoon grated orange zest; 1 tablespoon grated lemon zest

Chicken with Orange and Lemon Sauce

Crispy oven-finished chicken with a bright, citrusy orange-lemon sauce. This dish combines a crunchy breadcrumb coating with a sweet and tangy glaze for a fresh, comforting main course.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method

Ingredients

12 ounces of skinless, boneless chicken breast halves
2 eggs
1 cup milk
2 cups all-purpose flour
Pinch of Salt and Pepper to taste
1 cup bread crumbs
1 cup sliced almonds (optional)
1 tablespoon butter or margarine
1 cup Splenda No Calorie Sweetener, Granulated
¼ teaspoon salt
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 ¼ cups orange juice
¼ cup lemon juice
½ cup water
1 tablespoon butter or margarine
1 tablespoon grated orange zest
1 tablespoon grated lemon zest

Method

Preheat oven to 400°F (205°C).
In a small bowl, beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat egg batter together until smooth.
In a shallow dish or plate, mix together the breadcrumbs and almonds. Dip chicken in egg batter then bread crumb mixture.
In a large skillet, melt 1 tbsp butter/margarine and saute the coated chicken in the skillet for 8-10 minutes. Then place chicken in a lightly greased 9 x 13″ baking sheet and bake uncovered in the preheated oven for 20 minutes.
Meanwhile, in a medium saucepan, mix together the Splenda, 1/4 tsp salt, cornstarch, and 1 tbsp flour. Stir in orange juice, lemon juice and 1/2 cup of water. Cook over low heat stirring consistently until mixture boils. Let boil for 3 minutes and remove from heat.
Add 1 tbsp 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 chicken or put in a gravy boat for people to pour themselves.
Serve immediately

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