Chicken and Rice L'orange

1. 1

   Bring the first 4 ingredients to a boil in a medium saucepan, stirring once or twice.

2. 2

   Reduce heat; cover and simmer for 15 minutes or until the liquid is absorbed.

3. 3

   Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.

4. 4

   Add the almonds and cook, stirring, for 2 minutes or until toasted golden brown.

5. 5

   Melt the remaining butter in the same skillet.

6. 6

   Cook the chicken, turning once, for 12 minutes or until juices run clear.

7. 7

   Stir in the marmalade until melted.

8. 8

   Mound the rice onto a plate and top with the chicken.

9. 9

   Sprinkle with the almonds and scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.