Chicken L'Orange

Mix all-purpose flour with salt, paprika, and white pepper in a shallow bowl. Pat the chicken breast halves dry with paper towels, then dredge each piece in the seasoned flour mixture, shaking off excess.

Heat butter or margarine in a large skillet over medium-high heat. Once the butter is foaming, add the floured chicken breasts in a single layer.

Cook the chicken for 6-7 minutes until the bottom is golden brown, then flip and cook the other side for another 6-7 minutes until cooked through.

Transfer the cooked chicken to a warm plate and set aside. Pour off excess fat from the skillet, leaving about 1 tablespoon of drippings.

Add white wine or chicken broth to the skillet, stirring and scraping the bottom with a wooden spoon to deglaze and incorporate the browned bits.

Stir in the orange juice and bring the sauce to a gentle simmer, cooking for 3-4 minutes until slightly reduced.

Gently fold the drained mandarin orange segments into the sauce, then return the chicken breasts to the skillet to coat them with the sauce.

Arrange the chicken on a serving platter, pour the orange-mandarin sauce over the top, and garnish with toasted slivered almonds before serving.