ORANGE-ALMOND CHICKEN

1 Cut-up whole chicken (3 to 3½ pounds)
½ Cup flour
½ Teaspoon salt
¼ Teaspoon pepper
2 Tablespoons olive oil (extra virgin)
3 Cups sliced fresh mushrooms (8 ounces)
¼ Cup orange juice
¼ Cup almond-flavored liqueur or orange juice
2 Tablespoons sliced almonds
2 Tablespoons chopped fresh cilantro or parsley

Mix flour, salt and pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.

Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet. Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro. Serve with steamed broccoli and wild rice.

Serving size: 1/6 of dish
Calories: 340
Fat: 19 g
Cholesterol: 85 mg
Protein: 29 g
Sodium: 280 mg

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