From Linda Gassenheimer’s Dinner in Minutes Column
Almond Chicken with Orange Honey Sauce
2 tablespoons plus 1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper
3/4 pound boneless, skinless chicken cutlets
2 teaspoons olive oil
1/2 cup plus 1 tablespoon orange juice
2 tablespoons honey
2 tablespoons sliced almonds
2 slices whole-grain country bread
Mix 2 tablespoons cornstarch, crushed red pepper and salt and pepper to taste on a plate. Dip chicken cutlets in mixture to coat both sides.
Heat oil in a nonstick skillet over medium-high heat. Add the cutlets and sauté 2 minutes. Turn and sauté 2 minutes. A meat thermometer should read 165 degrees. Remove from the skillet.
Add 1/2 cup orange juice to pan, scraping up the brown bits. Add the honey and mix until honey is dissolved. Mix the remaining 1 teaspoon cornstarch and 1 tablespoon orange juice together and add to the skillet. Stir until the sauce starts to thicken, about 1 minute.
Spoon sauce over chicken and sprinkle almonds on top. Serve bread on the side. Makes 2 servings.
Per serving: 485 calories (27 percent from fat), 14.8 g fat (2.2 g saturated, 7.8 g monounsaturated), 108 mg cholesterol, 42.3 g protein, 46.3 g carbohydrates, 3.3 g fiber, 312 mg sodium.