Orange-Almond Chicken

 

1/4

cup sliced almonds

1

tablespoon peanut or vegetable oil

4

boneless, skinless chicken breast halves

1/2

cup chopped shallots

3

ounces mushrooms, sliced

1/3

cup orange marmalade

3

tablespoons soy sauce

1/4

teaspoon ground black pepper

Orange slices (optional)

• 1 Place almonds in a large nonstick skillet. Toast over medium heat, shaking the pan often, 5 minutes, or until fragrant. Remove to a plate and set aside.
• 2 Heat oil in the same skillet over medium-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally. Remove to a plate.
• 3 Add shallots to the pan and cook 5 minutes, or until soft. Add mushrooms and cook 5 minutes, or until mushrooms render their juices. Stir in marmalade, soy sauce, and pepper. Return chicken to the pan. Reduce the heat to low, cover, and simmer 10 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear. Top with almonds and orange slices, if using.