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Chicken with Orange and Lemon Sauce

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 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
 

  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