6 to 8 skinless boneless chicken breasts
2 tbsp. flour
1 tsp. salt
Fresh ground pepper to taste
3 tbsp. oil
3 tbsp. margarine
1 cup blanched slivered almonds (optional)
2/3 cup orange juice
2 tsp. grated lemon rind
1 1/4 cups chicken stock
2/3 cup semi-dry white wine
1 tbsp. honey
2 small oranges, peeled, thinly sliced and the slices cut in half
½ cup white raisins
Preheat oven to 350°F. Sprinkle chicken breasts with flour, salt and pepper. Heat oil and margarine in a large frying pan and sauté almonds until golden. Remove and drain on paper towels.
In the same fat, sauté chicken on both sides until golden brown. Remove chicken from the pan to a baking dish. Discard as much of the fat as possible without removing the brown bits in it. Add orange juice, lemon rind, chicken stock and wine; stir to incorporate any residue sticking to the pan. Stir in honey and bring to a boil. Simmer for 3 to 4 minutes.
Arrange chicken pieces side by side in baking dish and pour the sauce over it. Cover and bake for 20 minutes.
Remove chicken from baking dish and transfer to a serving dish; arrange orange slices on top. Cover and keep warm in a low oven or electric hot tray. Pour sauce into a small pan with lemon juice and raisins and bring to a boil. Simmer for 2 to 3 minutes, until thickened. Taste for seasoning if necessary, then pour sauce over the chicken. Sprinkle with almonds and serve.