Chicken with Almonds and Red Currant Orange Sauce

(From Great Grandma Faye)

8 Chicken Breast Halves
1/4 lb. Butter
1 tablespoon Flour
2 cups Orange Juice
1 tablespoon Red Currant jelly
1-2 teaspoon Dry Mustard
¼ Orange, grated rind
Blanched Almonds browned in Butter

Salt and Pepper Chicken and brown in extra butter. While chicken is browning, melt butter in separate saucepan; add flour, stirring to make roux. Add orange juice, jelly, mustard and orange rind. Cook until thickened. Drain extra fat from chicken pan and brush browned
chicken with sauce every 5 minutes or until sauce is gone and chicken is cooked through. Garnish with almonds.

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