Almond Butter Chicken with Orange Sauce

4 boneless, skinless chicken breasts
all-purpose flour (as much as needed)
salt
pepper
1 egg, beaten
Sliced almonds

Orange Sauce:
2 TBS brown sugar
4 tsp cornstarch
1 cup juice of fresh oranges
2 tbsp butter
2 tsp grated orange rind

Place each chicken breast filet between two pieces of plastic wrap. Pound with meat mallet. Sprinkle with salt and black pepper and then coat chicken with flour. Dip one side into egg then press into almonds until fully covered. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn chicken breasts. Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. While chicken is cooking, make the orange sauce. Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat, stirring constantly, until thickened.

Serve Chicken Breast, almond side up draped with orange sauce.