Chicken with Orange and Lemon Sauce

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

Directions

1. Preheat oven to 400°F (205°C).
2. In a small bowl, beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat egg batter together until smooth.
3. In a shallow dish or plate, mix together the breadcrumbs and almonds. Dip chicken in egg batter then bread crumb mixture.
4. 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.
5. 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.
6. 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.
7. Serve immediately